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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.8
  • Total Fat: 5.3 g
  • Cholesterol: 0.7 mg
  • Sodium: 647.9 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.7 g

View full nutritional breakdown of Winter Minestrone calories by ingredient
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Winter Minestrone

Submitted by: STRINGI719

Introduction

Recipe from Giada de Laurentis, with some modifications based on what I had on hand and what ingredients I could actually get my hands on in this sprawling metropolis of Deming, NM. (Having since gone vegetarian, I omitted the original pancetta/bacon). Recipe from Giada de Laurentis, with some modifications based on what I had on hand and what ingredients I could actually get my hands on in this sprawling metropolis of Deming, NM. (Having since gone vegetarian, I omitted the original pancetta/bacon).
Number of Servings: 6

Ingredients

    2 TB EVOO
    1 onion, chopped
    2 carrots, peeled & chopped
    2 celery stalks, chopped
    2 garlic cloves, minced or pressed
    1 russet potato, peeled & cubed
    1 can (14.5 oz) diced tomatoes
    1 fresh rosemary sprig
    1 can (15 oz) cannellini beans, drained & rinsed
    1 can (15 oz) red kidney beans, drained & rinsed
    2 cans (14 oz each) veggie broth
    1 TB grated parmesan cheese
    2 TB Italian parsley leaves, chopped
    S+P to taste

Tips

We often add pasta or barley to this soup. You can cook it separately and add it at the end, or add it when you add the broth. You may need more liquid if you cook them in with the soup.


Directions

Heat EVOO in a large heavy pot over medium heat. Add onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes. Add the potato, saute for 2 minutes. Add the tomatoes and rosemary. Simmer until the tomatoes break down, about 10 minutes.

Meanwhile, blend only the cannellini beans with some of the broth in a blender/processor until smooth. Add the puree, remainder of the broth, and parmesan to the cooked veggies. Simmer until the potato pieces are tender, stirring occasionally - about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with S+P to taste. Discard rosemary sprig (if used) before serving.






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