Minestrone soup

A delicious, filling soup with summer vegetables.

Preparation

1. Wash the zucchini and eggplant and cut them into dice the size of a die.
2. Peel the onion and garlic, chop the onion and slice the garlic.
3. Remove the leaves from the basil and set them aside until serving. Finely chop the stems.
4. Heat the pan over medium heat and add the oil.
5. Brown the ground beef in the oil and add the garlic and onion. Cook until the onion is translucent. Add the basil stems and cook along with them.
6. Now you can add the diced zucchini and eggplant and cook along with them. In the meantime, cut the tomatoes into quarters. When the zucchini and eggplant are soft, you can add the tomatoes.
7. Now add the passata and broth and stir well. Use your spoon to scrape the bottom of the pan well to bring all the flavors together. Now add 3/4 of the water and add the pasta. Cook this for as long as the pasta needs to become tender. This varies depending on the type of pasta.
8. When the pasta is almost tender, check the thickness of the soup. If you think it is too thick, you can add water now to thin the soup.
9. As soon as the pasta is tender, add the balsamic vinegar; the soup is now ready.
10. Ladle the soup into bowls and serve with the basil leaves and a nice piece of bread.