Minestrone

Carrots and celery bulb, cabbage, broccoli roses or possibly cauliflower and potatoes cut into fine sticks and stew at low temperature in the butter until soft.

Pour in the soup. Simmer quietly at low temperature for 10 – 15 minutes, the vegetables should have bite. If necessary, season with a pinch of ground caraway seeds.

Sprinkle chopped parsley and finely chopped celery greens and Parmesan cheese over the finished soup.

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