Minestrone Soup (The Easy Way)
Recipe: #43760
October 12, 2024
Categories: Bacon, Tomato, Onions, Italian One-Pot Meal, Gluten-Free, No Eggs, Non-Dairy, more
"This recipe is from a magazine that I read years ago (Weekly Times), this makes for a comforting and warming soup for over winter. I don't use the meat in this recipe myself but this soup is full of flavor, which is full of vegetables, so either either way tastes good. Note: a small pasta can be used instead of rice but will probably take less time to cook than the rice. Also the size that you cut the vegetable will effect the cooking time e.g. larger/thicker pieces need longer, smaller/thinner pieces need less time to cook through."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (463.5 g)
- Calories 247.8
- Total Fat - 9.3 g
- Saturated Fat - 3.3 g
- Cholesterol - 17.4 mg
- Sodium - 924.1 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 4 g
- Sugars - 5.8 g
- Protein - 16.2 g
- Calcium - 56.4 mg
- Iron - 2.3 mg
- Vitamin C - 25.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Using 2 to 3 tablespoons of olive oil, gently saute the chopped parsley, pancetta, and garlic in 2 to 3 tablespoons of olive oil in a large soup pot for 1 minute.
Step 2
Add in the onion, celery, carrot, and bay leaves and continue cooking until the onion begins to become translucent; add the rest of the vegetables, beans, tomato and rice (or pasta if using) and season with salt and pepper.
Step 3
Cover with stock, bring to the boil, place a lid on top and cook until the vegetables are tender; check and add seasoning at this stage.
Step 4
Serve the minestrone with a piece of toasted bread in the bottom or on the side of the bowl, and sprinkle over grated parmesan cheese if using and a drizzle of extra-virgin olive oil.
Tips
No special items needed.
0 Reviews
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