Winter Minestrone Soup

Thank you all for the positive feedback on the quick salmon-veggie pan. Easy to prepare, healthy meals are very popular.

For this winter I made a easy to do, nourishing minestrone soup which is full of veggies!

There are no right or wrong veggies to cook with the soup. Choosing Veggies of different colors is always great. I used those winter veggies we received with the farm box:

Ingredients:

Minestrone:

• 1/2 stalk of leek (use onions as a substitute)

• 3-4 carrots

• 1 Broccoli head ( use cauliflower as a substitute)

• 1 turnip (use root celery or celery sticks as a substitute)

• tiny pasta

• optional: one can of beans

• grated parmesan or any fresh grated cheese

side dish: self made garlic oven Baguette:

• 2-3 slices of Baguette

• 1-2 fresh garlic, minced

• spoon full of olive oil

Steps:

Minestrone:

• wash the veggies

• peel the carrots and the turnip

• cut all the veggies into small pieces or cubes

• bring 1L of water to a boil. Put all the veggies in. Add salt or bouillon. Reduce heat to low once the water boils.

• simmer for 10 min

• add tiny pastas 50-100g (quarter of a box or less) and

• optional add canned beans

• simmer for another 5 min

• remove from heat

• for serving, with a soup spoon pour ingredients in a bowl, add grated cheese

Baguette:

• while the veggies are in the pan, preheat oven to 350 degree F or 180 degree C.

• Cut the baguette slices,

• distribute the spoon of olive oil on each slice, top with minced garlic

• bake for 5 min in the oven

Enjoy!!