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Soup: Minestrone Di Nonna




Source of Recipe


Recipe Exchange


List of Ingredients




1/4 cup extra-virgin olive oil, plus extra when serving
3 celery stalks, chopped
1 onion, chopped
1 carrot, diced
1 garlic clove, chopped
1 cup canned peeled tomatoes, chopped
1 tablespoon fresh parsley, chopped
1 1/2 cups peeled and cubed potatoes
1 medium turnip, peeled and cubed
4 cups beef broth
4 cups chicken broth
2 medium zucchini, trimmed and cubed
1 cup green beans, trimmed and cut into small pieces
1 cup spinach, cut into small pieces
1 cup chopped fresh cabbage
1 cup peas
1 1/2 cups canned red kidney beans, rinsed and drained
2 cups of your favorite small pasta, cooked separately
Salt, black pepper
Grated Parmesan cheese


Recipe




Heat 1/4 cup oil in large pot. Add celery, onion, carrot and garlic and saute over medium heat 3 to 5 minutes until vegetables are slightly cooked and tender. Add tomatoes and parsley and cook about 5 minutes.
Add potatoes, turnip and broths and simmer 5 minutes. Add zucchini, green beans, spinach, cabbage, peas and beans.
If broth is getting low, add more or just add a little water. Bring soup to a simmer and cook at least 1 hour. Add pasta at end of cooking time.
Correct seasonings with salt and freshly ground pepper. Swirl in extra-virgin olive oil and sprinkle servings with grated Parmesan cheese.

Makes 8 servings.
Per serving: 311 calories; 10 g fat (2 g saturated fat; 29 percent calories from fat); 44 g carbohydrates; 1 mg cholesterol; 1,021 mg sodium; 12 g protein; 8 g fiber.