Minestrone is a cozy, comforting fall meal. Or, swap out the veggies depending on whats in season, and have it any time of year!
|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|
|Pepper||1/2 Teaspoon ((to taste))|
|Basil||1 1/2 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)|
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!
Serving size Complete recipe
Calories 2225Calories from Fat 378
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 2038 mg84.92%
Total Carbohydrates 366 g122%
Dietary Fiber 78 g312%
Sugars 68 g
Protein 87 g174%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet