Minestrone

chef.gonzalo's picture

Sep. 22, 2011

Ingredients

Dry navy beans 1 1/2 Cup (24 tbs) , rinsed and soaked overnight in water
Water 9 Cup (144 tbs)
Carrots 2 Medium , chopped to make 1 cup
Bacon slices 6
Onion 1 Large , chopped to make 1 cup
Celery stalks 2 , chopped to make 1 cup
Garlic 1 Clove (5 gm) , minced
Canned tomatoes 32 Ounce , cut up (2 Cans, 16 Ounce Each)
Cabbage 2 Cup (32 tbs) , finely shredded
Zucchini 2 Medium , sliced to make 2 cups
Salt 2 Teaspoon
Dried basil 1 Teaspoon , crushed
Ground sage 1/2 Teaspoon
Pepper 1/4 Teaspoon
Fine noodles/Whole wheat noodles 1/2 cups

Directions

MAKING

1. In a saucepan, combine beans and the water; bring the mixture to boil.

2. Reduce heat; simmer for about 2 minutes; remove from heat; cover and let it stand for 1 hour but do not drain.

3. Add carrots; Cover and simmer for about 3 hours.

4. In a saucepan, cook bacon till crisp, drain and crumble; reserving 2 tablespoons drippings in pan and set aside.

5. Cook onion, celery, and garlic in reserved drippings till vegetables are almost tender; drain.

6. Add to beans along with un-drained tomatoes, cabbage, zucchini, salt, basil, sage, and pepper; bring the mixture to boil.

7. Stir in the noodles; reduce heat and simmer for about 25 minutes more or till noodles are tender.

8. Stir in crumbled bacon before serving.

SERVING

9. Arrange the soup into individual serving bowl and top each serving with grated cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 200 Minutes
Ready In: 200 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 384Calories from Fat 33

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 1381 mg57.54%

Total Carbohydrates 74 g24.7%

Dietary Fiber 20 g80%

Sugars 9 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet