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Slow-Cooked Minestrone Soup Recipe
|Beef shin bone with meat||1 Pound|
|Cold water||3 1⁄2 Quart|
|Dried kidney beans||1 Cup (16 tbs) (White / Red)|
|Olive oil/Salad oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), peeled|
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Chopped string beans||1 Cup (16 tbs) (Fresh Ones)|
|Diced celery||3⁄4 Cup (12 tbs)|
|Shelled peas||2⁄3 Cup (10.67 tbs)|
|Finely shredded cabbage||2 Cup (32 tbs)|
|Diced peeled carrots||1 Cup (16 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Spaghetti||1⁄2 Cup (8 tbs), broken up fine|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2200 Calories from Fat 495
% Daily Value*
Total Fat 55 g84.3%
Saturated Fat 18.6 g93.1%
Trans Fat 0 g
Cholesterol 123.4 mg
Sodium 7404.2 mg308.5%
Total Carbohydrates 302 g100.7%
Dietary Fiber 49.5 g198%
Sugars 24.2 g
Protein 114 g227.6%
Vitamin A 541.9% Vitamin C 291.5%
Calcium 91.5% Iron 136%
*Based on a 2000 Calorie diet
Add water, 2 tablesp of the salt and the beans.
Cover and bring to a boil.
Re-cover, and simmer for 4 hrs.
Heat oil in a skillet, and brown the garlic cloves in it.
Remove the garlic.
Then saute the onion and parsley in the oil remaining in the skillet, until onion is tender, but not brown.
Remove bone and meat from meat stock.
Then add remaining salt, onion, parsley, pepper, and all other remaining ingredients, except spaghetti and cheese.
Cover and simmer for 30 min.
Add the spaghetti and cook 10 min longer.
Serve, passing the cheese to be sprinkled on top.