Minestrone soup
A hearty and nutritious Minestrone Soup recipe that covers 23% of your daily requirements of vitamins and minerals. Perfect for Autumn, this Mediterranean-inspired dish is reasonably priced and takes around 45 minutes to make. It serves 8 and has a solid Spoonacular score of 69%.
Ingredients
bacon
4.41 oz
canned kidney beans
1 can
canned tomatoes
1 can
carrots
3
celery
3 stalks
fresh thyme
1 Tbsp
garlic
3 large cloves
short pasta
3.53 oz
olive oil
1 Tbsp
onion
1 large
parmigiano reggiano
8 servings
salt and pepper
8 servings
savoy cabbage
0.33
tomato puree
2 Tbsps
tomatoes
2 large
vegetable broth
1.25 qt
Method
- Heat the oil in a very large pan that has a close fitting lid. Then add the celery, bacon, onion, carrot and garlic. Fry this off for about 5 to 7 minutes until it has softened a little. No colour is needed on the vegetables, so make sure the heat isnt too high that they become brown, but high enough the vegetables sweat and soften.
- Add the tomato pure and the thyme leaves, stir through and cook for about 30 seconds.
- Add the stock, the tin of tomatoes, fresh tomatoes, and a little salt and pepper. Stir everything through, set the heat so that your soup is on a gentle simmer, cover and cook for about 25 minutes or until the vegetables are cooked al dente.
- Add the pasta and cook until the pasta is ready. Follow the timing instructions on the packet, but this is normally about 7 minutes.
- Add the cabbage and the beans and cook until the cabbage has wilted. This will take about 5 minutes.Check for seasoning and add some salt and pepper if needed before serving.
- Sprinkle a little parmesan over each bowl of soup.
Nutrition:
Carbs
43 g
Fat
16 g
Protein
21 g
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