Minestrone

Maybe your new favorite bean dish:

Microwave recipe: healthy vegetables

In the microwave, the “veggies” stay crunchy, cheese and wheat add up to an exceptionally high-quality egg white.

Rinse the vegetables. Clip the ends off the beans, pulling off the strings. Cook in the vegetable soup, closed, in the microwave at 600 watts for 15 minutes. Clean carrots and cut into thin slices. Peel and dice the potatoes. Add carrots and potatoes to beans and cook for another 6 minutes. Clean bell bell pepper and cut into cubes. Cut corn kernels from the cob. Add both to the soup, stir, cook for another 12 minutes. Score the tomatoes crosswise, place them in a microwave dish and cook for 2 minutes at 600 watts, then remove the skin. Add the tomatoes to the soup. Drizzle the bread with the olive oil and rub with the squeezed garlic, divide evenly among 4 deep plates. Place the cheese on the bread and microwave for about 1 minute each at 600 watts until melted. Ladle the vegetable soup over the cheese bread.

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