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Vegetarian minestrone soup
 
 
4 ServingsPTM45 min

Vegetarian minestrone soup


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Directions

  1. Bring a pan of water to the boil.
  2. Dip the tomatoes for 5 seconds, after which you can easily remove the skins.
  3. Do not cut all vegetables and the tomatoes too small.
  4. Cut the onion and chop the garlic.
  5. Heat the olive oil in a large pan and fry the onion and garlic until everything is glassy.
  6. Add the cut potato, carrot, celery, cauliflower and tomatoes.
  7. Put the lid on the pan and let it continue to fry.
  8. Stir the mixture occasionally so that it does not burn.
  9. Add the stock (or water) after 10 minutes and bring it to the boil.
  10. Reduce the heat and let the soup simmer slowly for 30 minutes on a low heat.
  11. Then add the broccoli, zucchini, peas and chickpeas and the pasta.
  12. Cook until the pasta is al dente (about 10 minutes).
  13. Season the soup with fresh pepper and ground sea salt.
  14. 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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