Minestrone Soup
If you have roughly 45 minutes to spend in the kitchen, Minestrone Soup might be an awesome gluten free recipe to try. This recipe serves 10 and costs $1.34 per serving. This soup has 286 calories, 19g of protein, and 9g of fat per serving. This recipe is typical of Mediterranean cuisine. A few people made this recipe, and 11 would say it hit the spot. This recipe from Olgas Flavor Factory requires butter, fresh parsley, canned butter beans, and salt. It will be a hit at your Autumn event. With a spoonacular score of 83%, this dish is super. If you like this recipe, take a look at these similar recipes: Minestrone Soup, Minestrone Soup, and Minestrone Soup.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 Tablespoon butter or oil
1/2 small cabbage head cut into chunks
1 can chickpeas or butter beans drained
1 can red beans, such as kidney drained
1 can (14.5 oz) diced tomatoes with the liquid
4 carrots sliced
3 celery stalks chopped
fresh parsley for garnishing
1 onion finely chopped
Parmesan cheese rind, plus for garnishing
4 potatoes choppped
salt, pepper
8 cups broth or water chicken or vegetable
Equipment:
pot
Cooking instruction summary:
Prep all the vegetables. Melt a Tablespoon of butter or oil in a large pot. Add the onions and cook for about 3 minutes, until they soften. Add the carrots, celery and garlic. Season with salt and pepper. Cover and cook on medium low, stirring every once in a while, for about 5 minutes, until the vegetables have softened.Add the potatoes and cabbage. Add a bit more salt. Cover and continue to cook for another 5 minutes.Add the Parmesan rind. Add the beans and diced tomatoes.Pour in the broth, bring the soup to a boil. Cover, reduce the heat to low and cook for about 30 minutes, until the cabbage and potatoes are tender. Season with salt and pepper. Garnish with fresh parsley and parmesan cheese.
Step by step:
1. Prep all the vegetables. Melt a Tablespoon of butter or oil in a large pot.
2. Add the onions and cook for about 3 minutes, until they soften.
3. Add the carrots, celery and garlic. Season with salt and pepper. Cover and cook on medium low, stirring every once in a while, for about 5 minutes, until the vegetables have softened.
4. Add the potatoes and cabbage.
5. Add a bit more salt. Cover and continue to cook for another 5 minutes.
6. Add the Parmesan rind.
7. Add the beans and diced tomatoes.
8. Pour in the broth, bring the soup to a boil. Cover, reduce the heat to low and cook for about 30 minutes, until the cabbage and potatoes are tender. Season with salt and pepper.
9. Garnish with fresh parsley and parmesan cheese.
Nutrition Information:
covered percent of daily need
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