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Minestrone Soup

De.Ma.Cuisine's picture
  Onion 1 Large
  Garlic clove 3 Medium
  Radish 1 Cup (16 tbs)
  Fresh spinach 2 Cup (32 tbs)
  Tomato 1⁄2 Cup (8 tbs)
  Vegetable stock 4 Cup (64 tbs)
  Water 6 Cup (96 tbs)
  Olive oil 4 Teaspoon
  Cumin 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon (to taste)
  Basil 1 1⁄2 Teaspoon
  Thyme 2 Teaspoon
  Oregano 1 Teaspoon
  Parsley 1 Teaspoon
  Rosemary 1 Teaspoon
  Sage 1 Teaspoon
  Garbanzo bean 1 1⁄2 Cup (24 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Red wine 1⁄4 Cup (4 tbs)
  Pasta 2 Cup (32 tbs)
  Honey 1 Teaspoon

1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes.
2. Add garlic and cook 1 minute.
3. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
Add stock and water; bring to a boil.
4. Reduce to a simmer.
5. Add balsamic vinegar, honey and beans.
6. Cook 30 minutes.
Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.

7. Serve topped with parmesan cheese, alongside your favorite crostinis or crusty bread.

I’m going to serve this with homemade French Bread.

For more information visit the blog entry Minestrone Soup!

Recipe Summary

Main Dish
Low Cholesterol
Minestrone is a cozy, comforting fall meal. Or, swap out the veggies depending on what’s in season, and have it any time of year!

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2225 Calories from Fat 378

% Daily Value*

Total Fat 43 g66.9%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2038.2 mg84.9%

Total Carbohydrates 366 g121.9%

Dietary Fiber 78.1 g312.3%

Sugars 68.9 g

Protein 87 g173.1%

Vitamin A 179.7% Vitamin C 189.1%

Calcium 71% Iron 176.3%

*Based on a 2000 Calorie diet

Minestrone Soup Recipe Video