Minestrone

Name: Minestrone
Cuisine: European, Italian, Mediterranean
Ingredients: 1½ cups cooked cannellini or butter beans , rinsed and drained (1 15 oz. can if using canned / ¾ cups if using dry); 2 tbsp extra virgin olive oil; 2 medium carrots , peeled and diced; 1 cup celery , diced; 1 cup red onion , diced; 3-4 cloves garlic , minced; 2 bay leaves; 2 tsp fresh thyme leaves; 8 cups vegetable or chicken stock or water (only needed if you don’t cook beans yourself); 1 potato; 1 medium sweet potato , diced; 1 (14 1/2-ounce) can diced tomatoes with juice; 1/2 cup cooked ditalini; Sea salt and freshly ground pepper; 2 cups chopped fresh kale , thick ribs removed; 3 tbsp finely chopped basil; 2 oz (60g) Parmesan , grated (omit for vegan)

4 steps

Updated at: Wed, 24 Jan 2024 00:49:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1475 kcal (74%)

Total Fat51.3 g (73%)

Carbs189.5 g (73%)

Sugars50.1 g (56%)

Protein62.9 g (126%)

Sodium7896 mg (395%)

Fiber42.2 g (151%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupscannellini beans

cooked, or butter, rinsed and drained, 1 15 oz can if using canned / 3/4 cups if using dry

2 Tbspextra virgin olive oil

2carrots

medium, peeled and diced

1 cupcelery

1 cupred onion

3 clovesgarlic

2 tspfresh thyme leaves

8 cupsvegetable stock

or chicken, or water, only needed if you don’t cook beans yourself

1potato

1sweet potato

medium, diced

1 x 14.5 ouncecan diced tomatoes with juice

½ cupditalini

chopped, thick ribs removed

3 Tbspbasil

finely chopped

60gParmesan

grated, omit for vegan

Instructions

Step 1

simply use vegetable or chicken stock or water (8 cups) as a soup base instead of the bean cooking liquid + use already cooked or canned beans.

Step 2

In a skillet, heat the olive oil and add the carrots, celery, red onion, garlic, bay leaves, and thyme. Cook for about 8 minutes. Transfer the vegetables to the bean cooking liquid or the stock together with the cooked beans.

Step 3

Add the potatoes sweet potatoes, canned tomatoes, and ditalini. Bring to boil, reduce to simmer, and cook for about 20 minutes. Remove bay leaves. Add salt and pepper to taste.

Step 4

Add the chopped kale and cook 5-8 minutes, until wilted. Add more water if the soup is too thick. Stir in the chopped basil just before serving. Serve in bowls sprinkling each one with some Parmesan. Enjoy!

Notes

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