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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 274.6
  • Total Fat: 5.5 g
  • Cholesterol: 2.8 mg
  • Sodium: 1,116.9 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 14.0 g
  • Protein: 13.0 g

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

Submitted by: EVELYNF

Introduction

It's my version of Giada De Laurentiis' Winter Minestrone. You can meat it up by adding pancetta to the first step. It's a wonderful soup with homemade bread It's my version of Giada De Laurentiis' Winter Minestrone. You can meat it up by adding pancetta to the first step. It's a wonderful soup with homemade bread
Number of Servings: 8

Ingredients

    Carrots, raw, 5 small
    Celery, raw, 4 stalk, large
    Swiss Chard, 9 cup, chopped
    Garlic, 6 cloves
    Onions, raw, 1 medium
    Parsley, 1 cup
    Sweetpotato, fresh, 2.5 sweetpotato, 5" long
    Extra Virgin Olive Oil, 2 tbsp
    Butter Beans, Large, 3.5 Cup
    Canned tomatoes, Del Monte, diced, 3.5
    Vegetable Broth - Pacific Low Sodium, 4 cup
    Fresh Rosemary
    Parmesan Cheese (or rind) 1 oz (optional)

Directions

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

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the sweet potato pieces are tender, stirring occasionally, about 20 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 salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user EVELYNF.






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