Try this Minestrone Soup recipe, or contribute your own.
Suggest a better descriptionThis is am amended recipe from Gourmet magazine September 1966. I removed the meat that was called for in the original. My children have fought all efforts to have spinach or zucchini introduced to their diets; however, this soup recipe is now their favourite. The parmesan cheese rind makes this a terrific soup. METHOD: 1. Cook parsley, garlic and sage in oil in a large 8 quart saucepan. Cook, stirring for 5 minutes. Add carrots, onions, and celery and cook, stirring occasionally, 10 minutes. 2. Add potatoes, zucchini, tomatoes, spinach, bell pepper, cheese rind and broth and simmer, partially covered for 1 1/2 hours. 3. Add beans, cabbage, pepper and salt to taste and simmer, partially covered, stirring occasionally, 1 hour. Remove cheese rind and cut into bite-size pieces. Stir rind pieces or grated cheese into soup. Makes about 10 1/2 cups. Posted to JEWISH-FOOD digest V96 #107 From: Heather Chalmers
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 562 | ||
Calories from Fat: 381 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 56 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 88mg | 27 % | |
Sodium 1546.3mg | 53 % | |
Potassium 294.8mg | 8 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5g | ||
Protein 39.4g | 56 % | |
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: 562
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