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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 139.6
  • Total Fat: 2.9 g
  • Cholesterol: 7.1 mg
  • Sodium: 986.6 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.2 g

View full nutritional breakdown of Old World Italian Minestrone soup calories by ingredient
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Old World Italian Minestrone soup

Submitted by: KAINESMUM

Introduction

This is a very hearty vegetable minestrone soup. It can be made vegetarian if you substitue the beef and chicken broth with all vegetable broth.

You can add the cooked pasta at the end, or leave out for a lower carb option. You may also want to add a couple spoonfulls of pre-cooked ground italian sausage to your bowl before serving. Top with a sprinkle of parmesean cheese for taste.
This is a very hearty vegetable minestrone soup. It can be made vegetarian if you substitue the beef and chicken broth with all vegetable broth.

You can add the cooked pasta at the end, or leave out for a lower carb option. You may also want to add a couple spoonfulls of pre-cooked ground italian sausage to your bowl before serving. Top with a sprinkle of parmesean cheese for taste.

Number of Servings: 20

Ingredients

    Olive Oil, 2 tbsp
    Onions, raw, 1.5 cup, chopped
    Garlic, 8 cloves chopped finely
    Carrots, raw, 2 cups, chopped coarse (1/2 inch pieces)
    Celery, raw, 1.5 cups, diced (1/2 inch pieces) Cabbage, fresh, 1/2 head, large cut- coarse into 1-1.5 inch chunks.

    Canned whole or chopped Tomatoes, 4 cups/28 oz can (puree one-half of this can, set aside)
    Stewed Tomatoes, Italian style, 1.5 cup (1 can)
    Tomato Paste, 2 tbsp

    Beef broth, consomme, 1 can (14 oz),
    Vegetable Broth, 1 can (14 oz)
    Chicken Broth, 5-6 cups (4-14oz cans)

    *Potato, raw, 1 medium peeled and cooked/mashed
    Beans, white (Great northern), 1-1.5 cups:
    (cooked, mash 1/2 the beans, leave 1/2 whole)

    Worcestershire Sauce, 2 Tbsp
    Basil, 1-2 tbsp
    Oregano, ground, 1 tbsp
    Thyme, ground, 1 tbsp
    Rosemary, dried, 1 tbsp
    Bay leaves, 2 whole

    Parmesan Cheese rind, approx 3 inch x 2 inch piece
    Pepper, black, 1/2-1 tbsp (to taste)
    Red pepper flake. 1/2-1 tbsp (to taste)
    Salt, 1/2 tbsp (to taste)

    Fresh chopped parsley for garnish
    Parmesean cheese grated for garnish
    Ground Italian sausage (chicken) -optional
    Pasta, cooked, 8 oz- optional, set aside

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Directions

This soup makes enough for 20- 12oz (1.5 cups) servings (if not more).

Start with a large stock pot, add olive oil and heat pot to medium or medium-high.

Add onions, garlic and cook until onions softened (2 minutes).

Next add carrots, celery until slightly carmelized (5-7 minutes)

Add the dried herbs and bay leaves
(*note: if using fresh herbs add a few minutes prior to serving or they will brown)

Add the chopped cabbage & stir, cook for 2 minutes.

Add the tomatoe paste, canned tomatoes and stir, then add the pureed half of the tomatoes, and the can of stewed tomatoes.

Next, add all the cans of broth. Stir until incorporated, then add the worchestershire sauce (this gives the soup depth)

Now add the pre-cooked whole and mashed beans and mashed potato for thickening.

Add the parmesean rind, this gives it a lot of flavor (this adds salt, so may not need to add salt).

Salt/pepper as needed, Red pepper flakes to taste

Simmer for 2 hours, stirring constantly, at least every 5-10 minutes.

May need to add water if soup becomes too thick, depending upon your preference.
Caution: If it becomes too thick, it may burn on bottom of pot if you aren't watching it.

Serve with a sprinkle of parmesean cheese and fresh chopped parsley.


Optional: serve with 1-2 tbsp pre-cooked pasta (if you added the pasta to the soup, it will become overcooked)

Optional: add some pre-cooked ground sausage for flavor, if meat is desired.


Number of Servings: 20

Recipe submitted by SparkPeople user KAINESMUM.






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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    Very Good soup! - 11/6/10

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  • 1 of 1 people found this review helpful
    this was excellent. I added yellow squash and succini also. - 10/19/11

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome!! I cut the recipe down a little(20 servings is a lot.) Added spicy italian sausage. looking forward to having this meal for days to come. Healthy Yummy Goodness!! - 8/9/11

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  • Excellent! Comes together quite quickly. (Do not over-salt) - 3/22/13

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