A triple-green Italian minestrone soup recipe made with romaine, chard, spinach, cabbage and potatoes. This authentic Italian minestra is called "minestra verde variata" and comes from The Duke's Table, a vegetarian Italian cookbook first published in 1930 in Sicily by Enrico Alliata, The Duke of Salaparuta (reprinted with permission, of course). This minestra is vegetarian, vegan (if you use margarine instead of butter) and and gluten-free.
The Duke says, "Chop all the ingredients. In a stock pot, sautee the chopped onion in butter and add whatever herbs you like. Add the two sliced potatoes with a few chopped tomatoes. Add additional water during cooking if necessary along with salt and pepper, then put through a food mill (or use an immersion blender). Add water to bring to a total of 2 quarts (8 cups) of soup. Flavor with butter and add rice or pastina before serving."
The recipe doesn't include a Paremsan cheese topping, but if you don't need it to be vegan, a few Parmesan shavings might be nice, and, if you have some Parmesan rinds on hand, they might do well melted into the soup for a more full-bodied flavor.
If you like this recipe, the Duke also suggests a classic "minestra verde" which is another green minestrone soup made from green peas and spinach and thickened with a bit of fried bread.
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|Serving Size: 1 Recipe (2102g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 47 (7%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 5.1mg||2 %|
|Sodium 827.1mg||29 %|
|Potassium 5792mg||152 %|
|Total Carbohydrate 147.4g||43 %|
|Dietary Fiber 33.4g||134 %|
|Sugars, other 113.9g|
|Protein 26.7g||38 %|
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Calories per serving: 679
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