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Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
  Pasta 6 Ounce (Use Stivaletti Pasta)
  Olive oil 3 Tablespoon
  Onion 1 , sliced
  Garlic 2 Clove (10 gm), chopped
  Pancetta slices/Bacon slices 4 , chopped
  Leek 1 , washed and chopped
  Celery stalks 2 , chopped
  Potatoes 2 , peeled and chopped
  Cabbage head 1⁄2 , chopped
  Spinach 1 Cup (16 tbs), chopped
  Tomatoes 2 Large, peeled and chopped
  Chicken stock 1 Quart
  Canned romano beans 19 Ounce, drained (One Can)
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Parmesan cheese 1 Cup (16 tbs), grated

Cook pasta.
Drain and reserve 1 cup of pasta water.
Heat oil in a large pot and cook onion, garlic and bacon for 5 minutes.
Add vegetables and cook, stirring, for about 5 minutes.
Add pasta water, stock, and beans and cook for 40 minutes.
Stir in cooked pasta 10 minutes before soup is done.
Sprinkle grated cheese on top and serve.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4444 Calories from Fat 980

% Daily Value*

Total Fat 111 g170.5%

Saturated Fat 35.2 g175.8%

Trans Fat 0 g

Cholesterol 132.8 mg44.3%

Sodium 5039.5 mg210%

Total Carbohydrates 645 g215.1%

Dietary Fiber 168.1 g672.2%

Sugars 60.9 g

Protein 234 g468.5%

Vitamin A 234.5% Vitamin C 461.1%

Calcium 236% Iron 253.5%

*Based on a 2000 Calorie diet

Minestrone Recipe