Garden Fresh Minestrone Recipe

Garden Fresh Minestrone picture


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Leeks/1 medium size onion, chopped3 Medium
 Garlic2 Clove (10 gm) (Minced / Pressed)
 Olive oil/Salad oil3 Tablespoon
 Vegetable stock8 Cup (128 tbs)
 Kidney beans1 Can (10 oz)
 Vegetables6 Cup (96 tbs), prepared
 Oregano leaves1⁄2 Teaspoon
 Tomato paste1⁄4 Cup (4 tbs)
 Elbow macaroni1⁄2 Cup (8 tbs)
 Shredded cabbage/Spinach/ chard2 Cup (32 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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


Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
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.