Mama's Italian Minestrone

Peel and finely dice the potatoes and carrot. Cut the celery into thin rings and add everything to a bowl.

• 5.3 oz Potatoes (w/o skin)
• ½ Carrot (~ 1.7 oz)
• ½ Celery stalk (~ 1 oz)

Finely chop the onion and garlic.

• ½ Onion, yellow (~ 1.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the olive oil in a pot over medium heat and sauté the onions and garlic until the onions turn translucent. Add the potatoes, carrot, and celery and fry for approx. 10 minutes until the vegetables turn golden brown.

• 1 tsp Olive oil

Add the chopped tomatoes, tomato paste, and vegetable broth. Bring to a boil and let simmer for approx. 15 minutes.

• 3.5 oz Tomatoes, diced, canned
• 2 tsp Tomato paste
• 1 ⁠2⁄3 cups Vegetable broth

Season the soup with basil, oregano, salt, and pepper.

• ½ tsp Basil leaves, dried
• ½ tsp Oregano leaves, dried
• Salt
• Black pepper

Approx. 5 minutes before the end of cooking time, wash and drain the chickpeas in a colander. Add to the soup.

• 1 cup Chickpeas, canned

Serve the soup and top with the Parmesan.

• 0.5 oz Parmesan cheese

Enjoy your meal!