Vegetables are undoubtedly the healthiest food on the planet. We all need a sizeable serving from the food group every day to keep our bodies healthy, running smoothly, and to prevent disease. Unfortunately, despite the good benefits of vegetables, many of us have picky tastes that vegetables can’t beat, especially children. They are the population that runs for their lives every time their parents force them to eat one.

So how do you make vegetables more enjoyable to eat? Try turning it into minestrone. Vegetable minestrone is an Italian dish that means big soup in English loaded with tons of servings of vegetables. It is a thick Italian soup packed with healthy vegetables and is often served with rice or pasta. It can be made as a complete vegetarian with vegetable-only ingredients or for carnivores meat or meat-based broth can be added to the soup.

There is no fixed recipe for vegetable minestrone, as it is usually made with vegetables that are in season. But here is a recipe you can make for the lay cook and people who are hesitant to be experimental that has been tried by many and is sure to make you, especially your children, enjoy eating vegetables.

Ingredients;

• 1 bunch of chard rinsed
• 4 tomatoes, medium
• 2 cans cannellini beans, rinsed and drained
• 2 tablespoons of olive oil
• 4 garlic cloves, minced
• 2 medium carrots sliced ​​and peeled cut into ¼-inch cubes
• 2 medium zucchini, quartered with ¼-inch cubes cut lengthwise
• ½ teaspoon salt
• ½ cup white wine, dry
• 2 cups green cabbage, shredded
• 1 can chickpeas, rinsed and drained
• Parmesan
• 4 cups chicken broth, preferably reduced sodium

What do you need to do;

• In a large pot, pour water and bring to a boil. While waiting for the water to boil, finely chop the chard stems, the leaves into strips and reserve for later use.
• Boil the tomatoes for thirty seconds in the pot of boiling water. Lift out of the pot with a slotted spoon and rinse under cold water. Remove the skin and cut into quarters, then remove the seeds. Set aside too.
• Pour ½ of the cannellini beans with ½ cup of water into a blender and puree. Set aside too.
• In a large skillet over medium heat, pour in the olive oil and sauté the garlic for about 2 minutes. Add carrots, zucchini, chard stalks, and sprinkle with salt. Cook until the stems are tender for about 5 minutes. Add the dry white wine and cabbage and cook for another 2 minutes.
• Add the Swiss chard leaves, cannellini beans, tomatoes, bean puree, garbanzo beans, Parmesan, and broth. Bring to a boil, then reduce the heat and simmer for about 5 minutes. To serve top with more Parmesan cheese.