Minestrone soup

Nothing is more comforting than a Minestrone soup on a cold rainy day. It is so light yet yummy, has very little calories and fills you up right away. I love to top it with a little Parmesan cheese, but Vegan cheese will do too. And you can totally skip the croutons if you're trying to keep away from carbs!

#healthy_recipes #vegan_meals #veggies #soup #Minestrone_soup

Ingredients

• 1 small onion

• 1 big carrot (or 2 small ones)

• 1 big potato (or 2 small ones) *

• 200 g chard **

• 80 g sweet peas

• 1 Tbs olive oil

• 2 garlic cloves

• salt

• pepper

• 1 l water (or vegetable broth)

• 4 Tbs Parmesan cheese (can be replaced by Vegan cheese)

Method

1. Peal and chop all veggies - except garlic and sweet peas - into small cubes trying to make sure they're more or less the same size;

2. Pour olive oil in a casserole and heat it up, then add in onion and garlic and let cook for a couple of minutes until the onions turn translucent;

3. Add in all the remaining veggies except chard and sweet peas and let simmer on medium heat, stirring often. Season with salt and pepper to taste. Once the vegetables have softened (around 5 minutes), remove garlic and add in water or broth until the vegetables are just covered;

4. Keep on cooking on medium-high heat until the water is boiling, then lower the flame, add in sweet peas and orchard and raise heat back to medium-high until the soup is boiling;

5. Reduce heat again and bring the mixture to a low simmer, cover up and let simmer for about 30 minutes, stirring occasionally;

6. Once the veggies are cooked, remove lid and let simmer for 5 additional minutes;

7. Turn off, add in Parmesan cheese, then cover again and let rest for a couple of minutes. Buon appetito!

* Can be replaced by 200 g cauliflower;

** Can be replaced by 200 g baby spinach.