Minestrone Soup Recipe Video
Ingredients
| Onion | 1 Large | |
| Garlic clove | 3 Medium | |
| Radish | 1 Cup (16 tbs) | |
| Fresh spinach | 2 Cup (32 tbs) | |
| Tomato | 1⁄2 Cup (8 tbs) | |
| Vegetable stock | 4 Cup (64 tbs) | |
| Water | 6 Cup (96 tbs) | |
| Olive oil | 4 Teaspoon | |
| Cumin | 1⁄2 Teaspoon | |
| Allspice | 3⁄10 Teaspoon | |
| Pepper | 1⁄2 Teaspoon (to taste) | |
| Basil | 1 1⁄2 Teaspoon | |
| Thyme | 2 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Parsley | 1 Teaspoon | |
| Rosemary | 1 Teaspoon | |
| Sage | 1 Teaspoon | |
| Garbanzo bean | 1 1⁄2 Cup (24 tbs) | |
| Balsamic vinegar | 3⁄10 Cup (4 tbs) | |
| Red wine | 3⁄10 Cup (4 tbs) | |
| Pasta | 2 Cup (32 tbs) | |
| Honey | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2240 Calories from Fat 383
% Daily Value*
Total Fat 44 g67.9%
Saturated Fat 5.6 g28.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2036.4 mg84.9%
Total Carbohydrates 369 g122.9%
Dietary Fiber 80.1 g320.2%
Sugars 69 g
Protein 87 g174.1%
Vitamin A 181.4% Vitamin C 189.7%
Calcium 79.1% Iron 183.7%
*Based on a 2000 Calorie diet
Directions
1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes.
2. Add garlic and cook 1 minute.
3. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
Add stock and water; bring to a boil.
4. Reduce to a simmer.
5. Add balsamic vinegar, honey and beans.
6. Cook 30 minutes.
Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
SERVING
7. Serve topped with parmesan cheese, alongside your favorite crostinis or crusty bread.
Notes
I’m going to serve this with homemade French Bread.
For more information visit the blog entry Minestrone Soup!
Editors Review
Minestrone is a cozy, comforting fall meal. Or, swap out the veggies depending on what’s in season, and have it any time of year!Chef
