- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 211.0
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 196.7 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 12.1 g
- Protein: 8.2 g
Almost minestrone - Summer vegetableSubmitted by: PHRASER
IntroductionA minestrone without pasta, using summer vegetables and chickpeas. Smoked paprika replaces the bacon but gives a smoky flavour. Cook up at the start of the week for lunches - makes a week's worth for two people. If you like salty things, you may wish to add salt. A minestrone without pasta, using summer vegetables and chickpeas. Smoked paprika replaces the bacon but gives a smoky flavour. Cook up at the start of the week for lunches - makes a week's worth for two people. If you like salty things, you may wish to add salt.
* Chickpeas (cooked or canned), 480 gram(s)
* Winter Squash, 393 grams
* Green Beans (snap), 145 grams
* Green Peppers (bell peppers), 191 grams
* Yellow Peppers (bell peppers), 166 grams
* Red Peppers (bell peppers), 148 grams
* Onions, raw, 175 grams
* Zucchini, 287 grams
* Canned chopped tomatoes in juice, 800 gram(s)
* Garlic, 2 clove
* Bay Leaf, 1
* Parsley, fresh 1 tbsp
* Smoked paprika, 1 tbsp
* Basil, fresh 1 tbsp
* Rosemary, fresh 1 tsp
* Thyme, fresh, 1 tsp
* Pepper, black, 1 tsp
* Massel chicken style stock, made up as directed, 6 cups
* Carrots, raw, 266 grams
* Celery, raw, 220 grams
* Grapeseed Oil, 2 tsp
* Water, tap, 2 cup
* Red Wine, 0.5 cup
Heat the oil in a large soup kettle. Cook the onion until it goes clear and limp. Add the garlic, carrot and celery. Cook until the carrot and celery are brightly coloured.
Add the remaining non-canned vegetables and cook, stirring for 2-3 minutes.
Add the rest of the ingredients. Simmer, covered until vegetables are as done as you like them. Adjust seasoning if it's not to your taste.
Serve with salad and bread. If your diet allows, a little bit of parmesan or pesto stirred in just before serving is nice.
This freezes well and lasts 5 days in the fridge.
Makes 10 servings of approximately 530g each.
Number of Servings: 10
Recipe submitted by SparkPeople user PHRASER.