Risoni Minestrone

Carefully clean the celery, cut away the ends of the stalks and cut into small pieces. Peel carrots and parsley roots, cut into quarters lengthwise and also cut into small pieces. Peel and chop the shallots. Dice the Bündnerfleisch as small as possible.

In a medium frying pan, melt the butter. Sauté the shallots until translucent. Add Bündnerfleisch and vegetables and steam briefly. Add the soup and simmer gently for ten minutes with the lid on.

Add the lentils and risoni to the soup and continue until the ingredients are soft.

Rinse the spinach and cut into thin strips. One minute before serving, add it to the slightly boiling soup and season it with salt and pepper.

Tip Stir 3-4 tablespoons of cream into the soup with the spinach. It can also be prepared with half milk, half soup.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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