Minestrone Soup

8
Servings
30m
Prep Time
4h
Cook Time
4h 30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated. This recipe will need to be started the day before with the soaking of the dried beans."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (315.7 g)
  • Calories 202.6
  • Total Fat - 8.5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 16.3 mg
  • Sodium - 151.2 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 6.3 g
  • Sugars - 7.5 g
  • Protein - 6.6 g
  • Calcium - 113.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 36.1 mg
  • Thiamin - 0.2 mg

Step 1

In a large pot, heat the oil and add the onion, cooking until softened but not brown and then add the carrots and cook for 2 to 3 minutes and then repeat with the celery, potatoes, cannellini beans, zucchini and runner beans and then add the cabbage and cook, stirring for about 5 minutes (these steps should never be rushed as this is when the flavours of the vegetables are released).

Step 2

Add the stock, the tomatoes, the cheese crust and a little salt and simmer very slowly for at least 3 hours, by which time it should be thick and soupy.

Step 3

Check the seasoning and the consistency and serve with crusty bread and grated cheese.

Tips & Variations


No special items needed.

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