Autumn Minestrone 1
Recipe: #29531
May 23, 2018
Categories: Beans, Chickpeas/Garbanzo, Onions, Potluck, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Zucchini, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (400 g)
- Calories 358.1
- Total Fat - 15.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 146.4 mg
- Total Carbohydrate - 52.3 g
- Dietary Fiber - 10 g
- Sugars - 9.4 g
- Protein - 7.2 g
- Calcium - 118.8 mg
- Iron - 3.2 mg
- Vitamin C - 49 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a big stockpot over medium to high heat and add onion, leek, sage, seeds and chilli and cook, stirring, for about 5 minutes or until soft.
Step 2
Add stock, potatoes and chickpeas and bring to the boil and simmer for 10 minutes, or until potatoes are soft and then add zucchini and cabbage and simmer for 2 minutes.
Step 3
Remove from the heat and stir tomato and serve minestrone with toast or crunchy bread.
Tips
No special items needed.
0 Reviews
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