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🍽️ Light Minestrone

189 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 300 g Broccoli
• 3 Stalks Celery
• 2 Zucchini
• 2 tbsp Olive oil (20 ml each)
• 1 l Vegetable broth
• 300 g thick white beans (can; drained weight)
• Salt
• Pepper
• 50 g freshly grated Parmesan (37 % fat in dry matter)

Instructions

1. 1. Peel the carrots.
2. 2. Slice the carrots into rounds.
3. 3. Wash the broccoli.
4. 4. Separate the broccoli into small florets.
5. 5. Wash the celery.
6. 6. Cut the celery into bite-sized pieces.
7. 7. Wash the zucchini.
8. 8. Cut the zucchini into quarters lengthwise.
9. 9. Cut the zucchini pieces into smaller portions.
10. 10. Heat the oil in a pot.
11. 11. Sauté the vegetables over medium heat for 2 to 3 minutes.
12. 12. Pour the broth into the pot.
13. 13. Bring the soup to a boil.
14. 14. Drain the beans in a sieve.
15. 15. Add the beans to the soup.
16. 16. Simmer the soup for about 10 minutes over low heat.
17. 17. Season the soup with salt.
18. 18. Season the soup with pepper.
19. 19. Serve the minestrone on plates.
20. 20. Garnish the soup with grated Parmesan cheese.

Nutrition per serving

• kcal: 189
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 13 g