|Tomato||1 Cup (16 tbs), diced|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Carrot||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Green beans||1⁄4 Cup (4 tbs), chopped|
|Kidney beans||1 Cup (16 tbs)|
|Orecchiette pasta||1 Cup (16 tbs)|
|Parmesan cheese||2 Ounce (with the rind)|
|Fresh parsely||2 Tablespoon|
|Cracked black pepper||1⁄2 Teaspoon|
|Bay leaf||1 Medium|
1.Put water to boil in a large pot.
2.Add chopped onion, carrots, celery and green beans to it when the water is boiling.
3.Add tomatoes and pinch of salt.
4.To enhance the flavor add a piece of Parmesan with the rind and one bay leaf too. Leave it to simmer for 35 – 40 minutes. Check whether the vegetable stock has absorbed all the flavors.
5.Add pasta to your minestrone after simmering the vegetables for 30-35 minutes. You could add any pasta of your choice.
6.Season with pepper and add parsley at the end.
7. Ladle into soup bowls and grate cheese on top.
8. You could serve it with a crusty bread and garlic butter if you like.
Calories 323 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 9.6 mg3.2%
Sodium 736.4 mg30.7%
Total Carbohydrates 52 g17.2%
Dietary Fiber 9.7 g38.7%
Sugars 3.4 g
Protein 20 g39.2%
Vitamin A 49.4% Vitamin C 33%
Calcium 23.4% Iron 25.4%
*Based on a 2000 Calorie diet