Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp olive oil2 medium onions, chopped3 garlic cloves, crushed2 small potatoes, peeled and cut into cubes1 carrot, peeled and cut into chunks1 leek, sliced into rings1/4 green cabbage, shredded1 celery stalk, chopped1 lb can chopped tomatoes7 oz can small navy beans, drained and rinsed2.5 cups vegetable stock, diluted with 2.5 cups boiling waterbouquet garni (2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together)salt and pepper
1. Heat oil in large saucepan. Add onions and garlic and fry for about 5 minutes, stirring, or until onions are soft and golden.
2. Add potato, carrot, leek, cabbage, and celery to the saucepan. Cook for 2 minutes, stirring frequently.
3. Add tomatoes, navy beans, vegetable stock, and bouquet garni, stirring to mix. Leave soup to simmer, covered, for 15-20 minutes or until all veggies are just tender.
4. Remove the bouquet garni, season with salt and pepper to taste, and serve with Parmesan.
Serving Size: 295 grams
Servings: 10
Number of Servings: 10
Recipe submitted by SparkPeople user EJORDANE.
2. Add potato, carrot, leek, cabbage, and celery to the saucepan. Cook for 2 minutes, stirring frequently.
3. Add tomatoes, navy beans, vegetable stock, and bouquet garni, stirring to mix. Leave soup to simmer, covered, for 15-20 minutes or until all veggies are just tender.
4. Remove the bouquet garni, season with salt and pepper to taste, and serve with Parmesan.
Serving Size: 295 grams
Servings: 10
Number of Servings: 10
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 103.6
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 125.0 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.7 g
- Protein: 3.6 g
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