Try this Minestrone with Garlic And Parmesan Croutons recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute onion, carrot, and potato with salt to taste until vegetables are lightly browned. Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender. In a skillet saute garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well. Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. Stir in romaine and cook 1 minutes. Serve soup sprinkled with remaining croutons. Makes about 4 1/2 cups. Gourmet December 1994
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 1 servings | ||
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Calories: 144 | ||
Calories from Fat: 114 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 817.8mg | 28 % | |
Potassium 264.1mg | 7 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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