Prep time: 45 minutes. Cook time: 60 minutes.
Boquet garni -- Italian parsley, rosemary sprigs, thyme sprigs, bay leaves)
Freshly grated Parmigiano-Reggiano crisps for each bowl (shredded and melted until crispy in a Teflon pan)
In a heavy-bottomed soup pot, heat all of the extra virgin oil and garlic until hot.
Add the onions, pancetta, prosciutto and bouquet garni stirring for 2 minutes. Lower the heat to medium, and add celery, carrots, red peppers, yellow peppers, potatoes, green beans. Allow to simmer over low heat until vegetables begin to soften, about 8-10 minutes. Add cannelloni and Borlotti beans. Add the homemade marinara. Cook for a few minutes to let all of the flavors blend together.
Add all of the hot chicken stock and bring to a boil. Add the zucchini and Red Swiss chard. Bring back to a boil, then lower to a medium heat so that the soup is simmering for about 30-40 minutes longer. Stir soup occasionally. Add salt and pepper when the soup is finished to taste. Add more chicken stock if necessary. Remove bouquet of garni. Top with freshly diced basil and Parmigiano crisp
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|Serving Size: 1 Serving (959g)|
|Recipe Makes: 1|
|Calories from Fat: 363 (59%)|
|Amt Per Serving||% DV|
|Total Fat 40.4g||54 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 95.1mg||29 %|
|Sodium 2343.7mg||81 %|
|Potassium 1151.5mg||30 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 24.7g|
|Protein 35.8g||51 %|
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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: 619
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