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Minestrone Soup Recipe
|Bacon slices||4 , finely chopped|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||50 Milliliter (1/4 Cup)|
|Concentrated vegetable broth||15 Milliliter (1 Tablespoon)|
|Tomatoes||75 Milliliter, diced (1/3 Cup)|
|White rice||75 Milliliter (1/3 Cup, Cooked)|
|Green beans||75 Milliliter, chopped and blanched (1/3 Cup)|
|Parsley||5 Milliliter, chopped (1 Teaspoon)|
Serving size: Complete recipe
Calories 956 Calories from Fat 47
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 6.9 mg
Sodium 538.6 mg22.4%
Total Carbohydrates 211 g70.2%
Dietary Fiber 31.8 g127.3%
Sugars 44 g
Protein 27 g53.7%
Vitamin A 444.1% Vitamin C 373.9%
Calcium 33.3% Iron 48.9%
*Based on a 2000 Calorie diet
Dice the turnips, rutabaga and the potatoes, all about the same size.
Set aside the potatoes in water to avoid blackening.
Cook the bacon and the onion in a large saucepan, over low heat, for 5 minutes.
Add the carrots, turnips and the rutabaga.
Cook over medium heat for 5 minutes.
Add the garlic and the tomato paste.
Mix well to cover the vegetables.
Add water and the vegetable broth, then include the potatoes and let simmer for 20 minutes.
Add the diced tomatoes, rice, green beans and the parsley.