Minestrone soup

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

bacon

125 gr

canned kidney beans

canned kidney beans

1 can

canned tomatoes

canned tomatoes

1 can

carrots

carrots

3

celery

celery

3 stalks

fresh thyme

fresh thyme

1 Tbsp

garlic

garlic

3 large cloves

short pasta

short pasta

100 gr

olive oil

olive oil

1 Tbsp

onion

onion

1 large

parmigiano reggiano

parmigiano reggiano

8 servings

salt and pepper

salt and pepper

8 servings

savoy cabbage

savoy cabbage

0.33

tomato puree

tomato puree

2 Tbsps

tomatoes

tomatoes

2 large

vegetable broth

vegetable broth

1.2 liter

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:

402 kcal

Carbs

43 g

Fat

16 g

Protein

21 g

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