Oregano-Flavored Minestrone

Natural.Foodie's picture

Sep. 16, 2011

Ingredients

Olive oil 2 Tablespoon
Garlic buds 3 , minced
Lean pork 1/2 Pound , cut into ½
Onion 1 , finely chopped
Zucchini 2 Medium , thinly sliced
White of leek 1 , finely chopped
Ground black pepper 1/4 Teaspoon
Dried oregano 1 Teaspoon , crushed
Dried basil 1 Teaspoon , crushed
Beef stock 2 1/2 Quart (Unsalted)
Kidney beans 1 Cup (16 tbs) , soaked overnight in water to cover, drained and dried
Cabbage 1 Small , shredded
Romaine lettuce 6 , cut into strips
Parsley 1/2 Cup (8 tbs) , finely chopped
Dry red wine 1 Cup (16 tbs)
Canned tomatoes with juice 16 Ounce (Unsalted, 1 Can)
Elbow macaroni 1/2 Cup (8 tbs)
Lemon juice 2 Tablespoon
Parmesan cheese 1/3 Cup (5.33 tbs) , grated

Directions

MAKING

1) Heat the olive oil in a heavy iron skillet; then add the garlic and sauté until tender.

2) Then, add the pork till it is brown and cooked.

3) To the pork, add the onion, zucchini, leek, pepper, oregano and basil and cover and cook for about 10 minutes

4) Boil the beef stock and add the kidney beans and pork mixture to it.

5) Mix well and proceed with adding in the cabbage, lettuce, parsley and wine.

6) Let it cook about 1½ hours or until the beans turn tender.

7) Now, add the can of tomatoes and the macaroni and cook for about 15 minutes longer.

SERVING

8) Before serving, pinch the lemon juice on the hot soup, mixing thoroughly.

9) Over the top of each serving, sprinkle 1 scant teaspoon of the grated Parmesan cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 725Calories from Fat 140

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 1632 mg68%

Total Carbohydrates 88 g29.3%

Dietary Fiber 22 g88%

Sugars 19 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet