Per 4 persone
250 gr di coste
250 gr di carote
1 cipolla
2 cucchiai di olio di colza
9dl di brodo di verdura
sale
pepe
Tagliate a tocchetti di ca 1 cm i gambi e le foglie delle coste.
Pelate e dimezzate le carote per il lungo e tagliatele a fettine spesse 2mm.
Tritate la cipolla.
Soffriggete nell'olio i gambi delle coste, le carote e la cipolla per 5 minuti ca.
Bagnate con il brodo, coprite e fate sobbollire a fuoco medio per 10 minuti ca.
Unite le foglie delle coste e proseguite la cottura della minestra per altri 5minuti.
Regolate di sale e pepe.
Fonte: GREEN GOURMET
4 servings:
8.9 OZ green "Swiss" chards
8.9 OZ carrots
1 onion
2 tablespoons canola oil
3 2/3 cups vegetable stock
salt
pepper
Cut into pieces of about 1 cm the stems and leaves of the chards.
Peel the carrots and halve lengthwise and cut into 2mm thick slices.
Chop the onion.
Fry in oil the stems of the chards, carrots and onion for about 5 minutes.
Pour on the broth, cover and simmer over medium heat for about 10 minutes.
Add leaves of the chard and continue cooking the soup for another 5 min.
Season with salt and pepper.
8.9 OZ carrots
1 onion
2 tablespoons canola oil
3 2/3 cups vegetable stock
salt
pepper
Cut into pieces of about 1 cm the stems and leaves of the chards.
Peel the carrots and halve lengthwise and cut into 2mm thick slices.
Chop the onion.
Fry in oil the stems of the chards, carrots and onion for about 5 minutes.
Pour on the broth, cover and simmer over medium heat for about 10 minutes.
Add leaves of the chard and continue cooking the soup for another 5 min.
Season with salt and pepper.
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