Minestrone Soup Recipe

Summary

Servings6Cuisine
CourseDish

Ingredients

 Lentils3⁄4 Cup (12 tbs)
 Butter2 Tablespoon
 Grated onion1 Tablespoon
 Chopped coriander1 Tablespoon
 Chopped tomatoes200 Gram
 Chopped cabbage200 Gram
 Cooked macaroni50 Gram
 Grated cheese25 Gram

Nutrition Facts

Serving size

Calories 168 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 14.4 mg

Sodium 74.6 mg3.1%

Total Carbohydrates 21 g6.9%

Dietary Fiber 8.8 g35.3%

Sugars 2.6 g

Protein 9 g18.2%

Vitamin A 12.6% Vitamin C 30.6%

Calcium 8% Iron 11.9%

*Based on a 2000 Calorie diet

Directions

Soak beans for 24 hours.
Pressure cook with water for 25 mins on medium heat.
Remove lentils from cooker and retain 1 cup water.
Melt butter in the pan, fry onion, corriander for 5 mins.
Add chopped tomatoes, cabbage, lentils, macaroni, salt and pepper and 1 cup water and pressure cook again for 3 mins.
Serve the soup sprinkled with grated cheese.
This is a very thick soup.
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