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Garden Fresh Minestrone Recipe
|Leeks/1 medium size onion, chopped||3 Medium|
|Garlic||2 Clove (10 gm) (Minced / Pressed)|
|Olive oil/Salad oil||3 Tablespoon|
|Vegetable stock||8 Cup (128 tbs)|
|Kidney beans||1 Can (10 oz)|
|Vegetables||6 Cup (96 tbs), prepared|
|Oregano leaves||1⁄2 Teaspoon|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Elbow macaroni||1⁄2 Cup (8 tbs)|
|Shredded cabbage/Spinach/ chard||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3094 Calories from Fat 657
% Daily Value*
Total Fat 75 g114.7%
Saturated Fat 18.8 g93.8%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 5671 mg236.3%
Total Carbohydrates 495 g164.9%
Dietary Fiber 113.6 g454.2%
Sugars 52.7 g
Protein 142 g284.6%
Vitamin A 1220.3% Vitamin C 456.8%
Calcium 174.3% Iron 274.9%
*Based on a 2000 Calorie diet
In a 6 quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
Add stock, beans and their liquid, vegetables, basil, oregano, and rosemary; bring to simmering.
Reduce heat; cover and cook for 30 minutes.
Stir in tomato paste and macaroni and continue simmering for 15 minutes or until macaroni is tender.
Add cabbage and cook, covered, just until it wilts (about 5 more minutes).
Season to taste with salt and pepper.
Pass Parmesan at the table.