This version of minestrong is influenced by those served in Lombardy and Liguria, but you will find similar soups throughout the country. Most minestrone use bits and pieces of vegetables left in the fridge like zuchinni, eggplant, carrot, celery, cabbage. You could add some potatoes as well, to add thickness
Put oil in a pan and fry the garlic and onion ofr a few minutes.
Add the stock and prepared vegetables and cook for about 12 mins.
Add the pasta and drained beans, and cook till tender, about another six to eight mins.
Mix in the pesto and salt and pepper to taste.
Heat very gently. Serve immediately, sprinkled with parmesan.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 191 | ||
Calories from Fat: 42 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.1mg | 5 % | |
Potassium 533mg | 14 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 23.9g | ||
Protein 8.4g | 12 % | |
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: 191
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