Italian Vegetable Minestrone Soup

Italian Vegetable Minestrone Soup
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Italian Vegetable Minestrone Soup calories by ingredient


Authentic Italian recipe, No Pasta! Authentic Italian recipe, No Pasta!
Number of Servings: 1


    1 bunch of Swiss chard
    4 medium tomatoes
    2 cans of (141/2 ozs. Ea,) cannellini beans, rinsed and drained, divided
    2 tbsp. oil oil
    4 cloves of garlic, minced
    2 medium carrots, peeled and cut into ¼-in. diced
    2 medium zucchini, quartered lengthwise and cut into ¼-in. pieces
    ½ tsp. salt
    ½ cup dry white wine
    2 cups shredded green cabbage or savoy
    1 can (14-1/2-oz.) garbanzo beans, rinsed and drained
    3-to 4-in. parmesan cheese rind (the hard darker edge)
    4 cups of reduced sodium vegetable broth or Imagine brand, No chicken-chicken broth

    About 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.