{"id":1622,"date":"2011-05-12T20:06:51","date_gmt":"2011-05-12T20:06:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1622"},"modified":"2011-05-12T20:06:51","modified_gmt":"2011-05-12T20:06:51","slug":"italienische-gemusesuppe-minestra","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/italienische-gemusesuppe-minestra\/","title":{"rendered":"Italienische Gem\u00fcsesuppe (Minestra)"},"content":{"rendered":"<p>125 g Fleischknochen zu einer kr\u00e4ftigen Fleischbr\u00fche auskochen, das Fleisch von den Knochen l\u00f6sen und in kleine W\u00fcrfel schneiden. 80 g Fadennudeln in kleine St\u00fccke brechen, in kochendem Salzwasser einmal aufkochen, kurz ziehen lassen, abgie\u00dfen und kalt absp\u00fclen. Geputztes Gem\u00fcse (Wei\u00dfkraut, M\u00f6hren, Sellerie, Porree) in feine Streifen schneiden und gard\u00fcnsten. 725 g Tomaten kurz br\u00fchen, kalt absp\u00fclen und die Schalen abziehen, in kleine W\u00fcrfel schneiden und mit dem Saft sowie dem vorbereiteten Gem\u00fcse, den Nudeln und Fleischw\u00fcrfeln in die Fleischbr\u00fche geben. Mit Gew\u00fcrzen abschmecken, \u00d6l zugeben und feingehackte Kr\u00e4uter untermischen.<\/p>\n<p>Quelle: Kalenderblatt der DDR<\/p>\n","protected":false},"excerpt":{"rendered":"<p>125 g Fleischknochen zu einer kr\u00e4ftigen Fleischbr\u00fche auskochen, das Fleisch von den Knochen l\u00f6sen und in kleine W\u00fcrfel schneiden. 80 g Fadennudeln in kleine St\u00fccke brechen, in kochendem Salzwasser einmal aufkochen, kurz ziehen lassen, abgie\u00dfen und kalt absp\u00fclen. Geputztes Gem\u00fcse (Wei\u00dfkraut, M\u00f6hren, Sellerie, Porree) in feine Streifen schneiden und gard\u00fcnsten. 725 g Tomaten kurz br\u00fchen, &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/italienische-gemusesuppe-minestra\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[328],"class_list":["post-1622","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-minestrone","item-wrap"],"yoast_head":"<!-- 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Kurz bevor die Bohnen gar werden, in W\u00fcrfel geschnittene Kartoffeln sowie 150 g kleingeschnittene M\u00f6hren zugeben und zusammen\u2026","rel":"","context":"In &quot;Eintopf&quot;","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/05\/Firefly-Green-bean-stew-with-mutton-18879-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2828,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fleischsoljanka\/","url_meta":{"origin":1622,"position":1},"title":"Fleischsoljanka","author":"Steffen","date":"21. 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