Rich Italian Minestrone Recipe


Main Ingredient


 Dried beans1⁄4 Pound (White / Pink / Red Kidney)
 Olive oil3 Tablespoon
 Onions2 Small, coarsely chopped
 Bacon slices2 , 1 inch pieces
 Garlic2 Clove (10 gm), finely chopped
 Dried marjoram1⁄2 Teaspoon
 Dried basil1⁄2 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Fresh tomatoes/1 1/2 cups chopped canned italian plum tomatoes4 , peeled, seeded and chopped
 Red wine1 Cup (16 tbs)
 Carrots2 Large, cut into 1/2 inch pieces
 Turnip1 Small, cut into 1/2 inch cubes
 Celery stalk1 , cut into 1/2 inch pieces
 Cabbage1⁄2 Small, cut into 1/2 by 2 inch julienne pieces
 Small pasta2 Ounce (Little Shells / Little Stars Shapes)
 Salt To Taste
 Freshly ground black pepper To Taste
 Freshly grated parmesan cheese1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2094 Calories from Fat 766

% Daily Value*

Total Fat 87 g133.9%

Saturated Fat 29.2 g145.9%

Trans Fat 0 g

Cholesterol 113.2 mg

Sodium 2609.3 mg108.7%

Total Carbohydrates 202 g67.2%

Dietary Fiber 52.6 g210.6%

Sugars 40.7 g

Protein 92 g184.9%

Vitamin A 590.9% Vitamin C 260.6%

Calcium 199% Iron 116.3%

*Based on a 2000 Calorie diet


1. Soak the beans in water to cover overnight and drain just before adding to the soup.
2. On the next day, heat the oil in a large souppot and saute the onions and bacon. Add the garlic, marjoram, basil, and thyme and cook until the garlic just begins to turn color. Add the tomatoes and pour in the red wine. Let mixture come to a boil and add the drained beans.
3. Add 3 pints of hot water to the souppot, bring to a boil, turn down the heat, and let simmer steadily for 2 hours.
4. Add carrots to the pot and, 15 minutes later, add the turnips. Five minutes before serving, add the celery, cabbage, and pasta. Add salt and pepper and stir in 2 tablespoons of parmesan cheese.