Ingredients (4 servings):
1 cube vegetable bouillon
500 g vegetables for minestrone (zucchinis, onions, carrots, celery, potatoes, green beans, spinach, white beans)
100 g tomatoes peeled and diced
800 g seafood cocktail (frozen)
4 cc Basil
2 tablespoons virgin olive oil
20 g Parmesan flakes
1 pinch Salt
1 pinch Pepper
Preparation:
Bring ½ liter water to boil, add the vegetables for minestrone with the diced tomatoes and the vegetable stock cube.
Add the cocktail of frozen seafood, olive oil and basil. Stir and cook about 40 minutes over low heat.
Add salt and pepper. Serve hot in small individual bowls, sprinkle with Parmesan flakes.