Minestrone Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- sea salt flakes
- black pepper
- 1/2 cup borlotti beans (soak at least 5 hours then rinse)
- 2 carrots (small dice)
- 2.5 zucchinis (small dice)
- 2 stalks celery (small dice)
- 1.5 cup green beans (small dice)
- 3 potatoes (peeled, small dice and rinsed)
- 1/2 bunch baby spinach (chopped)
- 2 tbsps tomato paste
- 1 cup small pasta shells or elbows (up to 2 cups)
- Carbohydrate 35.96113875 g
- Cholesterol 20.44 mg
- Fat 1.00432 g
- Fiber 4.29031257200241 g
- Protein 6.85539375 g
- Saturated Fat 0.1674975 g
- Serving Size 1 1 Serving (240g)
- Sodium 639.928 mg
- Sugar 31.6708261779976 g
- Trans Fat 0.31650125 g
- Calories 174 calories
Many people are afraid of recipes due to the precise measuring. The key with this soup is to not get too hung up on measurements, basically chop every thing the same size (small dice) then put in equal quantities. For example, if you have chopped a few carrots and it yields 2 cups then put in 2 cups of every other item. 1. Place all ingredients in large pot, add water to 1.5 times height of vegetables ( egs. if vegies reach 1/2 way up the pot, fill water to 3/4 of the way up). 2. Bring to the boil, reduce to a simmer and add some salt and pepper. 3. Once the soup has cooked for about 3 to 4 hours taste for seasoning (don't be afraid of adding more salt and fresh cracked pepper in this case) 4. Add the pasta 5-10 minutes before serving. 5. Add a dollop of pesto or shredded parmesan cheese at the table and serve with crusty whole grain bread. 6. Bueno Appetito!
