Classic Italian Vegetable Soup (Minestrone) Recipe
Servings: 6
Ingredients
- 1/4 c. extra virgin olive oil
- 1 c. finely-minced onion
- 1/2 c. minced celery with leaves
- 1 x garlic clove - (to 2) chopped
- 1 can tomatoes - (28 ounce) with juice
- 1 lrg can Italian white beans (Cannelli)
- 5 c. beef or possibly vegetable stock
- 1/2 c. finely-minced flat-leaf parsley
- 1 c. extra-finely sliced, then roughly minced cabbage
- 2 x zucchini unpeeled, and cut into little cubes
- 1/2 c. ditalini (little tiny macaroni) Grated Parmesan cheese for garnish
Directions
- Saute/fry the onion and celery in the oil till wilted, toss in garlic and stir for a minute, then put in cut-up tomatoes and cook down for about 10 min to concentrate flavors.
- Stir in beef stock, reserved tomato juice, and beans and bring to a boil. Add in half the parsley, lower heat, and cook for about 30 min.
- Add in cabbage, zucchini, and ditalini and cook at a gentle boil till pasta is tender, about 15 min.
- When ready to serve, stir in the rest of the parsley, maybe sprinkle in some more chopped garlic. Season to taste and grate in some black pepper. Ladle into bowls and pass the parmesan.
- Comments: A rich and filling Italian soup for cool days and nights. Serve warm in small portions to 6 to 8 for a nice start to a larger meal - or possibly to 4 who just want to stuff themselves on soup, bread, and maybe some red wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 724 | |
| Calories from Fat 354 | 49% |
| Total Fat 39.52g | 49% |
| Saturated Fat 13.42g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 172mg | 7% |
| Potassium 1969mg | 56% |
| Total Carbs 44.3g | 12% |
| Dietary Fiber 11.3g | 38% |
| Sugars 4.36g | 3% |
| Protein 48.64g | 78% |
