Minestrone Soup Recipe

Summary

Servings6Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Pork fat2 Ounce (50 Grams Or 4 Tablespoons)
 Diced bacon2 Ounce (50 Grams Or 1/3 Cup)
 Chopped white onion1 Ounce, shredded (25 Grams Or 1/8 Cup)
 Leek1 , shredded
 Water3 Pint (1.8 Liters Or 7 1/2 Cups)
 Carrot1 , finely diced
 Turnip1 , finely diced
 Potato1 , finely diced
 Stalk celery1 , finely diced
 Shredded cabbage2 Ounce (50 Grams / 3/4 Cup)
 Tomatoes2 , skinned, deseeded and chopped
 Diced french beans2 Ounce (50 Grams)
 Peas2 Ounce (50 Grams Or 1/2 Cup)
 Rice vermicelli2 Ounce (50 Grams)
 Garlic1 Clove (5 gm), peeled
 Ham fat1 Ounce (25 Grams Or 2 Tablespoons)
 Basil/Marjoram1 Pinch
 Chopped parsley1 Teaspoon (2 Grams)

Nutrition Facts

Serving size

Calories 233 Calories from Fat 116

% Daily Value*

Total Fat 13 g20%

Saturated Fat 4.7 g23.6%

Trans Fat 0.1 g

Cholesterol 14.3 mg4.8%

Sodium 96.8 mg4%

Total Carbohydrates 26 g8.6%

Dietary Fiber 3.8 g15.2%

Sugars 5.5 g

Protein 4 g8.9%

Vitamin A 54.7% Vitamin C 48.6%

Calcium 5.1% Iron 7.7%

*Based on a 2000 Calorie diet

Directions

1 Melt the pork fat in a large pan, add the diced bacon, chopped onion and shredded leek and cook gently for 5 minutes.
2 Add the water and bring to the boil. Add the carrot, turnip, potato, celery, cabbage and tomatoes. Cook for a further 25 minutes.
3 Add the French beans, the peas, and the rice or vermicelli and simmer gently for a further 45 minutes, skimming carefully from time to time.
4 Pound the garlic with the ham fat, the basil or marjoram, and the chopped parsley. Add this mixture to the soup, boil for 5 minutes and serve.
Tip: For extra flavour, a pinch of saffron powder can be added with the bacon and chopped onion.
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