Since a few months I have established meatless Monday in our home, not everyone is happy since it’s sometimes expends to meatless Wednesday and Friday. There is a lot of delicious dishes out there that are vegetarian or even vegan and are satisfying and most important healthy. This Minestrone is one of those dishes. If you eat gluten free or generally stay away from pasta I highly recommend eating it by itself.

Ingredients

(Serves 4)

For the Gremolata:

1 garlic clove

1 bunch of parsley

1 lemon

Minestrone:

3 carrots

1 leek

1 zucchini

1 celery stalk

1 onion

1 can diced tomatoes

2 bay leaves

1 vegetable buillon cube (or 2 tsp of loose bullion)

1 can of white beans

1 tbsp olive oil or more if needed

50 g parmesan grated

Salt and pepper to taste

• Wash vegetables and cut into small cubes (set the zucchini aside).
• Heat the olive oil in a soup pot then add the vegetables and cook for 10 min, stirring occasionally, until the vegetables are softened but not browned. Add the can of tomatoes then refill the can with water twice, adding it to the pot each time. Then add the bay leaves and the bullion and cook on low heat for 20 min or until vegetables are soft.
• In the meantime, prepare the Gremolata: wash the lemon well (best rinse with boiling water) mince the garlic, cut the parsley small, put everything in a small bowl and grate the lemon zest into it. Combine the ingredients and set aside.
• Add the cut zucchini and beans to the pot. The minestrone is done when the zucchini is softened. Add salt and pepper to taste. Serve with parmesan and Gremolata on top. Minestrone can be served with noodles or by itself.

Enjoy

 

 

Enjoy