Winter Minestrone
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 274.6
- Total Fat: 5.5 g
- Cholesterol: 2.8 mg
- Sodium: 1,116.9 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 14.0 g
- Protein: 13.0 g
View full nutritional breakdown of Winter Minestrone calories by ingredient
Introduction
It's my version of Giada De Laurentiis' Winter Minestrone. You can meat it up by adding pancetta to the first step. It's a wonderful soup with homemade bread It's my version of Giada De Laurentiis' Winter Minestrone. You can meat it up by adding pancetta to the first step. It's a wonderful soup with homemade breadNumber of Servings: 8
Ingredients
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Carrots, raw, 5 small
Celery, raw, 4 stalk, large
Swiss Chard, 9 cup, chopped
Garlic, 6 cloves
Onions, raw, 1 medium
Parsley, 1 cup
Sweetpotato, fresh, 2.5 sweetpotato, 5" long
Extra Virgin Olive Oil, 2 tbsp
Butter Beans, Large, 3.5 Cup
Canned tomatoes, Del Monte, diced, 3.5
Vegetable Broth - Pacific Low Sodium, 4 cup
Fresh Rosemary
Parmesan Cheese (or rind) 1 oz (optional)
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and sweet potato; 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 sweet potato pieces are tender, stirring occasionally, about 20 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. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
Ladle the soup into bowls and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user EVELYNF.
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 sweet potato pieces are tender, stirring occasionally, about 20 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. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
Ladle the soup into bowls and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user EVELYNF.
