Now that winter is upon us once again, I thought it was time to pull out one of my favourite winter recipes; Minestrone Soup. This soup always takes me back to my childhood, working as my Dad's helper in his electrical business. In particular a re-wiring job he did for an old Italian lady back in Vancouver named Mrs Sorrechi.
Many people are afraid of recipes due to the precise measuring. The key with this soup is to not get too hung up on measurements, basically chop every thing the same size (small dice) then put in equal quantities. For example, if you have chopped a few carrots and it yields 2 cups then put in 2 cups of every other item.
1. Place all ingredients in large pot, add water to 1.5 times height of vegetables ( egs. if vegies reach 1/2 way up the pot, fill water to 3/4 of the way up).
2. Bring to the boil, reduce to a simmer and add some salt and pepper.
3. Once the soup has cooked for about 3 to 4 hours taste for seasoning (don't be afraid of adding more salt and fresh cracked pepper in this case)
4. Add the pasta 5-10 minutes before serving.
5. Add a dollop of pesto or shredded parmesan cheese at the table and serve with crusty whole grain bread.
6. Bueno Appetito!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.4mg||6 %|
|Sodium 639.9mg||22 %|
|Potassium 820.3mg||22 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 31.7g|
|Protein 6.9g||10 %|
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: 174
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