Minestrone
Yummy vegetable soup to use as a starter or a main dish. The vegetables provide most of the flavor as there are not herbs or spices added! I found the base recipe in an old Good Housekeeping Illustrated Cookbook and have modified it to my personal taste.
- Preparing Time: 45 minutes
- Total Time: 2 hours
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 cup butter
- 1/3 cup olive oil
- 6 cups water
- 2 large carrots diced
- parmesan cheese grated
- 1 can kidney beans
- 1 large onion diced
- 2 medium potatoes diced
- 1 small celeriac root peeled and diced
- 1/2 pound green beans cut into 1-inch pieces
- 1/2 small head cabbage or napa cabbage shredded
- 1 16oz can diced tomatoes
- 1/2 bunch spinach stems removed and coarsely shredded
- 2 medium zucchini diced
- 1-3 teaspoons beef bouillon paste add less in the beginning
- 1 can cannellini beans
- Carbohydrate 18.9956472488179 g
- Cholesterol 15.9390625194334 mg
- Fat 8.5813794379483 g
- Fiber 4.49695890280047 g
- Protein 4.10527819595183 g
- Saturated Fat 4.17434669355142 g
- Serving Size 1 1 Serving (369g)
- Sodium 148.163533945631 mg
- Sugar 14.4986883460175 g
- Trans Fat 0.487321295028359 g
- Calories 163 calories
1- Heat to medium hot in a large pot or Dutch oven the oil and butter. While frequently stirring, cook the onion, carrots, celeriac, potatoes, and green beans until lightly browned. About 20 minutes. 2 - Add the water*, cabbage, tomatoes, spinach, zucchini, and bouillon* and heat over high to boiling. Reduce to heat to a gentle simmer, cover and cook until vegetables are tender. Don't forget to stir occasionally so they don't overcook! 3 - Add beans, simmer additional 15 minutes or so until the beans have heated through and the soup has slightly thickened. 4 - Salt and pepper to taste, add additional bouillon as needed. Serve with cheese! * If you use stock over bouillon, adjust the water quantity to compensate.
