Minestrone Soup with Whole Wheat Bread and Side Salad

Ingredients

• 4 slices whole wheat bread (low-sodium, about 1-inch thick)

Instructions

1. 1

   Toast the bread

   • Place the slices of whole wheat bread into the slots of a toaster.
   • Alternatively, place them on a baking sheet under a preheated broiler.
   • Toast on a medium setting for 1-2 minutes, or until the bread is golden brown and crisp to your liking.
2. 2

   Serve immediately

   • Remove the toast carefully and serve hot.
   • Enjoy plain or with your favorite healthy toppings like mashed avocado or a thin layer of unsalted butter.

Ingredients

• 2 pcs English cucumber (medium, thinly sliced)
• 0.5 pcs red onion (medium, thinly sliced)
• 2 tbsp olive oil (extra virgin)
• 2 tbsp white vinegar
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash and dry the cucumbers thoroughly.
   • Using a sharp knife or a mandoline, slice the cucumbers and red onion as thinly as possible.
   • Place the sliced vegetables in a large bowl.
2. 2

   Make the vinaigrette

   • In a small bowl, whisk together the olive oil, white vinegar, salt, and black pepper until well combined.
3. 3

   Combine and chill the salad

   • Pour the vinaigrette over the sliced cucumbers and onions.
   • Gently toss everything together until the vegetables are evenly coated.
   • For the best flavor, let the salad marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld.
4. 4

   Serve

   • Give the salad a final toss and serve chilled.