Italian Vegetable Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 bunch of Swiss chard4 medium tomatoes2 cans of (141/2 ozs. Ea,) cannellini beans, rinsed and drained, divided2 tbsp. oil oil4 cloves of garlic, minced2 medium carrots, peeled and cut into ¼-in. diced2 medium zucchini, quartered lengthwise and cut into ¼-in. pieces½ tsp. salt½ cup dry white wine2 cups shredded green cabbage or savoy1 can (14-1/2-oz.) garbanzo beans, rinsed and drained3-to 4-in. parmesan cheese rind (the hard darker edge)4 cups of reduced sodium vegetable broth or Imagine brand, No chicken-chicken brothAbout ½ cup freshly shredded parmesan cheese
1. bring a large pot of water to boil.
Meanwhile, cut stem from Swiss chard making them a V-shaped cut into each leaf around the stem. Finely chop stems, cut leaves into ribbons and set both aside separately.
2. Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rinse under very cold water. Remove the skins with a paring knife or vegetable peeler. Cut tomatoes into quarters. Remove seeds and chop. Set tomatoes aside.
3. Whirl ½ of cannnellini beans w/1/2-cup water in a blender until smooth. Set bean puree aside.
4. Cook olive oil and garlic in a large pot over medium heat until fragrant, about 2 minutes. Add carrots, zucchini, reserved chopped chard stems and salt. Cook stirring until stems are tender, about 5 minutes. Add white wine and cabbage. Cook until cabbage wilts, 2-3 minutes.
5. Add reserved Cahrd leaves, remaining cannellini beans, tomatoes, bean puree, garbanzos, parmesan rind and broth. Bring to a boil and reduce heat to maintain a steady simmer. Cook until all vegetables are tender and flavors blend, about 15 minutes. Remove parmesan rind. Serve soup hot, topped with shredded parmesan.
Per serving: 182 cal, 5.6 grams fat, 11grams protein, 22grams carbs, 6.4 grams of fiber, 640 mg sodium
Number of Servings: 1
Recipe submitted by SparkPeople user WILSONG1.
Meanwhile, cut stem from Swiss chard making them a V-shaped cut into each leaf around the stem. Finely chop stems, cut leaves into ribbons and set both aside separately.
2. Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rinse under very cold water. Remove the skins with a paring knife or vegetable peeler. Cut tomatoes into quarters. Remove seeds and chop. Set tomatoes aside.
3. Whirl ½ of cannnellini beans w/1/2-cup water in a blender until smooth. Set bean puree aside.
4. Cook olive oil and garlic in a large pot over medium heat until fragrant, about 2 minutes. Add carrots, zucchini, reserved chopped chard stems and salt. Cook stirring until stems are tender, about 5 minutes. Add white wine and cabbage. Cook until cabbage wilts, 2-3 minutes.
5. Add reserved Cahrd leaves, remaining cannellini beans, tomatoes, bean puree, garbanzos, parmesan rind and broth. Bring to a boil and reduce heat to maintain a steady simmer. Cook until all vegetables are tender and flavors blend, about 15 minutes. Remove parmesan rind. Serve soup hot, topped with shredded parmesan.
Per serving: 182 cal, 5.6 grams fat, 11grams protein, 22grams carbs, 6.4 grams of fiber, 640 mg sodium
Number of Servings: 1
Recipe submitted by SparkPeople user WILSONG1.
Nutritional Info Amount Per Serving
- Calories: 285.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 717.6 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 10.6 g
- Protein: 11.9 g
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