Raclette, tartiflette,..ohhhh do we love those indulgences!!!!

But after week(s) of indulgence during ski break, time to get back on track,…!!!

What about a healthy  minestrone soup with plenty of vegetables?

You can easily create a meal soup out of this and dinner is ready!

Ingredients (serves 6-8)

-3 tablespoons olive oil

-1 onion, diced

-2 cloves of garlic, peeled and sliced

-2 stalks of celery, diced

-2 carrots, diced

-1 zucchini, diced

-2 bell peppers, diced

-1 can (~400 g) kidney beans (or cannellini beans), drained and rinsed

-2 tablespoons fresh basil

-1 teaspoon dried oregano

-1 can (~500 g) crushed tomatoes or tomato coulis

-2 tablespoons tomato paste

-1,5 liter of vegetable stock

-handful of spinach (optional)

-3 tablespoons Parmesan cheese (optional)

Directions

1) Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent (~5 minutes). Add the garlic, celery, carrots, zucchini and bell peppers and cook until they begin to soften (~5 minutes).

2) Stir in dried oregano and add the crushed tomatoes, vegetable stock and tomato paste. Reduce the heat to medium low and simmer for 10 minutes.

3) Stir in the kidney beans and spinach (optional) and simmer for another 5 minutes.

4) Serve with Parmesan cheese and basil.

Note:

-Create your own version:

• My kids love this soup with pasta and/or chicken. 
• I prefer mine with quinoa and harissa (gluten-free).
• You can basically serve this soup with the vegetables you have on hand. Add or omit some of the vegetables in the recipe.

-Make a big batch and freeze left overs.

-Save the rinds from Parmesan cheese and add it to the soup for some extra flavor (remove before you serve the soup).