Vegan Winter Minestrone

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 3.9 g
  • Cholesterol: 2.9 mg
  • Sodium: 954.4 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 8.1 g
  • Protein: 6.8 g

View full nutritional breakdown of Vegan Winter Minestrone calories by ingredient


Introduction

adapted from giada dilaurentis's winter minestrone recipe. this doubled recipe omits the celery, swiss chard, pancetta and cheese rind which were in the original recipe. adapted from giada dilaurentis's winter minestrone recipe. this doubled recipe omits the celery, swiss chard, pancetta and cheese rind which were in the original recipe.
Number of Servings: 14

Ingredients

    # 4 tablespoons olive oil
    # 2 onion, chopped
    # 4 carrots, peeled, chopped
    # 2 celery stalks, chopped
    # 4 garlic cloves, minced
    # 1 1.5lb butternut squas peeled, cubed
    # 3 (14 1/2-ounce) can diced tomatoes
    # 1 fresh rosemary sprig
    # 2 (15-ounce) can cannellini beans, drained, rinsed
    # 2 quarts low-sodium vegetable broth
    # 2 tablespoons chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and garlic. Saute until the onion is translucent, about 10 minutes. Add butternut squash; 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 potato pieces are tender, stirring occasionally, about 15 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.

Ladle the soup into bowls and serve.

Serving Size: makes 14 2-cup servings