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🥬 Spring Spinach Minestrone

380 kcal · 35 min · 4 servings

Ingredients

• 2 Stk. Onions
• 2 Stk. Carrots
• 2 Stk. Celery stalks
• 2 Stk. Garlic cloves
• 500 ml Passata (strained tomatoes)
• 400 ml Vegetable broth
• 400 g Chickpeas (canned)
• 200 g Fresh spinach
• 100 g Orzo pasta
• 2 EL Olive oil
• 1 TL Salt
• 1/2 TL Pepper
• 20 g Parmesan cheese

Instructions

1. 1. Dice the onions, carrots, and celery into small cubes.
2. 2. Heat the olive oil in a large pot and sauté the vegetables for 5 minutes until soft.
3. 3. Add the chopped garlic and fry for 1 minute.
4. 4. Add the passata and vegetable broth. Bring the mixture to a boil.
5. 5. Rinse the chickpeas and add them to the pot. Simmer the soup for 10 minutes.
6. 6. Add the orzo pasta and cook al dente according to package instructions (approx. 7-8 minutes).
7. 7. Stir in the fresh spinach until it has wilted (approx. 2 minutes).
8. 8. Season with salt and pepper. Serve the soup with grated parmesan.

Nutrition per serving

• kcal: 380
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 48 g