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Igbystooge
Vegetarian minestrone soup
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Ingredients
Directions
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Bring a pan of water to the boil.
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Dip the tomatoes for 5 seconds, after which you can easily remove the skins.
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Do not cut all vegetables and the tomatoes too small.
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Cut the onion and chop the garlic.
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Heat the olive oil in a large pan and fry the onion and garlic until everything is glassy.
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Add the cut potato, carrot, celery, cauliflower and tomatoes.
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Put the lid on the pan and let it continue to fry.
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Stir the mixture occasionally so that it does not burn.
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Add the stock (or water) after 10 minutes and bring it to the boil.
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Reduce the heat and let the soup simmer slowly for 30 minutes on a low heat.
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Then add the broccoli, zucchini, peas and chickpeas and the pasta.
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Cook until the pasta is al dente (about 10 minutes).
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Season the soup with fresh pepper and ground sea salt.
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Serve and add grated Parmesan cheese.
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Nutrition
350Calories
Sodium0% DV0g
Fat14% DV9g
Protein24% DV12g
Carbs17% DV52g
Fiber0% DV0g
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