If you think of a healthy dish, a recipe immediately comes to mind: the vegetable soup minestrone. The great classic of Italian tables, is a recipe that changes depending on the season of the year depending on the vegetables available. There is no right or wrong recipe, but here I describe the one that contains the most used ingredients.
INGREDIENTS
(for 4 servings)
2 cups of pasta cooked al dente (ditalini, broken spaghetti, gramigna)
1/2 cup green beans
1 bunch of spinach
1/2 cup beans (borlotti or whatever you have available)
1/2 cup chickpeas
1/4 head of cabbage (any variety)
4 tablespoons extra virgin olive oil
1 zucchini
3 tomatoes
2 potatoes
1 head broccoli
1 diced carrot
1 leek
1 diced zucchini
1 diced onion
1 whole garlic clove
1/4 bunch parsley
1/4 bunch basil
6 cup broth (chicken or beef)
salt and pepper to taste
grated parmesan cheese to season before serving
PREPARATION
The preparation is very simple and if you have a pressure cooker even quick (cut the cooking time to 1/3). Wash and cut all the vegetables into cubes. Brown the onion and add all the other ingredients except for the pasta in a pot. Let it boil for 1 hour (until the vegetables have softened). Add the pasta and serve sprinkle with Parmesan.
