Healthy minestrone soup

1 tablespoon olive oil
1 smaller leek (red onion is also good)
4 cloves garlic
1 medium size carrot
1 medium size parsley root
1 smaller zucchini (if it's in season)
half a small head of cabbage (cabbage and kale are also good)
1 handful green peas (frozen is fine)
1 handful white beans (frozen or canned is fine) - it is worth pre-cooking if not canned
1 handful green beans (frozen)
1 smaller head broccoli (frozen is fine)
2 tomatoes (if it's in season)
dried, crumbled oregano (fresh is even better)
dried, crumbled basil (fresh is even better)
In addition to these, you can also add thyme, celery, celeriac, Brussels sprouts, etc.
water

Prepare the vegetables depending on what you are using them for. Cut the zucchini, carrots, celery, and parsley root into julienne strips (matchstick-sized pieces) or cubes, if you prefer.
Wash the broccoli and cut it into florets. Thinly slice the cabbage. Cut the leek into rings.
Wash the tomatoes, remove the stems, and cut an X into the bottom. Dip them into boiling water for a few seconds. Then immediately place them in ice-cold water. You can then easily peel off the skin. Dice the peeled tomatoes.
Sauté the sliced leeks in olive oil for a short time, then add the crushed garlic. Stir and simmer for a while.
Add the carrots, parsley root, or celery (depending on what you are using). Sauté for a few minutes, then season with salt. Continue sautéing for 5-6 minutes, then pour in the water. Season with salt and add dried or fresh basil and oregano.
You can add the other vegetables too. And 4-5 tablespoons of tomato sauce.
After boiling, add spaghetti pasta broken into 2-3 cm pieces.
Cook everything together and when ready, serve with grated Parmesan cheese.
Tip: also delicious with smoked cheese

1 serving (without cheese)

Energy: 83 calories

Protein: 4 grams

Carbohydrates: 11 grams

Fat: 2 grams