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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 243.8
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 914.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.2 g

View full nutritional breakdown of Minestrone calories by ingredient
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Minestrone

Submitted by: ELLEBELLE21

Introduction

This is my Mother-in-law's recipe. We traditionally serve it with a piece of bread floated on top of the soup, a generous sprinkling of cheese over the bread, broiled until bubbly and golden. Since cutting out animal products, I skip the cheese and save quite a few calories. This is my Mother-in-law's recipe. We traditionally serve it with a piece of bread floated on top of the soup, a generous sprinkling of cheese over the bread, broiled until bubbly and golden. Since cutting out animal products, I skip the cheese and save quite a few calories.
Number of Servings: 5

Ingredients

    1-2 T olive oil
    1 cup carrots, chopped
    1 cup parsnips, chopped
    1 medium onion, chopped
    2 cloves garlic, minced
    15 oz can of chickpeas or cannellini beans, rinsed
    4 cups vegetable stock
    1 cup water
    14 oz can diced tomatoes
    1/8 tsp salt, or to taste
    1/4 tsp pepper, or to taste

    2 T fresh basil, or 2 tsp dried
    2 tsp fresh rosemary, or 1/4 tsp dried

Directions

Heat olive oil in soup pot over medium heat.
Cook carrots and onion for 10 minutes.
Add garlic and cook 1 more minute.
Stir in beans, broth, and water.
Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir in pasta, and cook 5-7 minutes, until tender.
Stir in tomatoes and herbs, heat through.

Optional and awesome: Ladle soup into oven-safe bowls, floaing a piece of bread in bowl. Cover with shredded mozzarella or Italian cheese blend and place under broiler until golden and bubbly.






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