• 1 garlic clove, finely diced
  • 2 shallots, finely diced
  • 150g celeriac, finely diced
  • 150g Hamburg root parsley, finely diced
  • 2 tbsp olive oil
  • 300g chickpeas, cooked
  • 5dl tomato juice
  • 5dl vegetable stock
  • 300g date tomatoes, halved


For the minestrone, sweat the garlic, shallots, celeriac and parsley root in olive oil, add the chickpeas, tomato juice and vegetable stock.Bring to the boil and leave to infuse for 5 minutes. Add the tomatoes just before serving.