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This is the minestrone soup that my mother made, but I have arranged it just a little bit differently. Originally she put in bacon for more umami flavor, but I don't like bacon so I intentionally leave it out. The dish is of course ideal in the colder seasons and is so very healthy. When your tummy is a little empty rather than some snack, I recommend this dish.You will feel full and content. Bread also goes very well with this dish. Just dip a bit in.

Prep time:
Cook time:
Servings: 2 人分


Cost per serving $1.17 view details
  • 1 - 2 carrots
  • 1 onion
  • 2 - 3 potatoes
  • 1/4 to 2/4 Cabbage
  • 1 can of canned tomatoes (which have been cut)
  • Proper amount of red wine
  • Proper amount of olive oil
  • One consomme soup cube
  • Enough water to cover vegetables
  • Salt and pepper


  1. Spread the olive oil in a pot and fry the onions well.
  2. Add cut potatoes and carrots and fry lightly.
  3. In the pot, add enough water to cover the vegetables.
  4. Add sliced cabbage and cook 5 minutes then cover the pot.
  5. Add canned tomatoes, one ladle of red wine, 1 cube of consomme, and mix in well
  6. Finally, add an appropriate amount of salt and pepper.
  7. Stir gently for about 15 minutes.
  8. Keep pot covered when not stirring.
  9. Serve hot
  10. Supplemental:
  11. If you like bacon, put in bacon to get a meat based umami flavor in the soup.
  12. The radishes are delicious seasonal ingredients and you should add if in season.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 521g
Recipe makes 2 servings
Calories 240  
Calories from Fat 5 2%
Total Fat 0.59g 1%
Saturated Fat 0.16g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 202mg 8%
Potassium 1453mg 42%
Total Carbs 55.11g 15%
Dietary Fiber 10.7g 36%
Sugars 12.21g 8%
Protein 7.44g 12%


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