Minestrone Soup

chef.david.galeano's picture

Aug. 10, 2011

Ingredients

Onion 1/2 Cup (8 tbs) , minced
Garlic 1 Clove (5 gm) , peeled, minced
Parsley 2 Tablespoon , minced
Ham 1 Cup (16 tbs) , minced
Salt pork 1/2 Cup (8 tbs) , diced fine
Water 1 Quart
Chicken broth 1 Quart
Tomato 1 Medium , peeled, seeded, diced
Celery 1/2 Cup (8 tbs) , diced
Carrots 1/2 Cup (8 tbs) , peeled, diced
Potato 1 Medium , peeled, diced
Spinach 1 Cup (16 tbs) , diced
Cooked chickpeas/Navy beans 1/2 Cup (8 tbs)
Elbow macaroni 1/4 Cup (4 tbs) , uncooked
Parmesan cheese/Other cheese 1/4 Cup (4 tbs) , grated

Directions

MAKING

1. In slow-cooking pot or a crock pot, combine all the ingredients, except the macaroni and cheese

2. Cover pot with its lid.

3. Allow the vegetables to cook for 4 to 5 hours on HIGH or 6 to 8 hours on LOW until they are tender-crisp.

4. Add the macaroni and cheese to the pot about 30 minutes before serving.

5. Taste and adjust seasoning to taste before serving.

SERVING

6. Ladle the broth with vegetables and pasta into warmed soup bowls or soup plates.

Recipe Summary

Difficulty Level: Easy
Cook Time: 300 Minutes
Ready In: 300 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 284Calories from Fat 168

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 820 mg34.17%

Total Carbohydrates 18 g6%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet