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!!