Soup, Maureen’s Minestrone Soup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 176.6
- Total Fat: 6.2 g
- Cholesterol: 6.3 mg
- Sodium: 210.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.8 g
- Protein: 8.5 g
View full nutritional breakdown of Soup, Maureen’s Minestrone Soup calories by ingredient
Introduction
Minestrone is a traditional Italian soup, we like to serve it with warm crusty bread, and yet there is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock).Serves / Makes: 12 servings
Prep-Time: 12 minutes
Cook-Time: 35 minutes Minestrone is a traditional Italian soup, we like to serve it with warm crusty bread, and yet there is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock).
Serves / Makes: 12 servings
Prep-Time: 12 minutes
Cook-Time: 35 minutes
Number of Servings: 14
Ingredients
-
2 tablespoons, olive oil
2 cloves, garlic, minced
1 medium onion, diced
100 grams, rindless streaky bacon, chopped
2 tablespoons, chopped fresh thyme
200 grams, carrots, diced
200 grams, leek, sliced
200 grams, diced turnips
100 grams, red pepper, diced
2 tablespoons of tomato puree
100 grams, cabbage, chopped (we use a spring cabbage
2 x 400 gram tin chopped tomatoes, we use the Napolina brand
1 x 400 gram tin cannellini beans, drained
100 grams, fine beans cut into 1 inch pieces
100 grams, quick soup mix, we use Neal’s Yard quick soup mix
2 litres, vegetable stock, we sometimes use Knorr stock pots
75 grams, small pasta shapes, or spaghetti broken into 1 inch pieces
Salt and pepper
1 tablespoon of parmesan cheese, grated
Directions
Heat the oil in a large saucepan and add the garlic, onion, and thyme and fry for 3 minutes, stirring all the time until soft but not brown.
Add the bacon, carrots, leeks, turnips, red peppers, and chopped tomatoes (including the juice from the cans) to the pan and cook over a medium heat for 10 minutes, stirring occasionally until the vegetables are soft.
Add the tomato puree, cabbage, fine beans, and cannellini beans, and then stir well.
Slowly stir in the vegetable stock, quick soup mix and pasta shapes, add a dash of salt and pepper, then bring to the boil, lower the heat, and simmer for about 35 minutes.
Sprinkle some parmesan cheese over the top serve and enjoy!
Serving Size: 12 Bowls
Number of Servings: 14
Recipe submitted by SparkPeople user ASTROCHEF.
Add the bacon, carrots, leeks, turnips, red peppers, and chopped tomatoes (including the juice from the cans) to the pan and cook over a medium heat for 10 minutes, stirring occasionally until the vegetables are soft.
Add the tomato puree, cabbage, fine beans, and cannellini beans, and then stir well.
Slowly stir in the vegetable stock, quick soup mix and pasta shapes, add a dash of salt and pepper, then bring to the boil, lower the heat, and simmer for about 35 minutes.
Sprinkle some parmesan cheese over the top serve and enjoy!
Serving Size: 12 Bowls
Number of Servings: 14
Recipe submitted by SparkPeople user ASTROCHEF.
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