Spring-Vegetable Minestrone
by kerstee2002
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INGREDIENTS
- 4 Baby bok choy ; or 1/2 of a large bok choy
- 3 strips Bacon
- 1 Onion ; chopped
- 1 Carrot ; sliced
- 1 pint Cherry tomatoes ; drained
- 900 ml Chicken broth
- 1/4 cup Tubetti or tiny farfalle pasta
- 19 oz White kidney beans
- 1/4 cup Fresh dill ; chopped
INSTRUCTIONS
Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters. If using large bok choy, thinly slice. It should measure about 4 cups. Thickly slice bacon and place in a large saucepan set over medium. Cook until bacon is crispy, about 3 min.
Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp. Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 minutes.
While pasta is cooking, drain and rinse beans. Stir into soup along with bok choy. Simmer until bok choy starts to wilt, 3 more min. Stir in dill. Ladle into bowls and enjoy with crusty bread.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (360g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 210 | ||
| Calories from Fat: 65 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.2g | 10 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 9.5mg | 3 % | |
| Sodium 723.9mg | 25 % | |
| Potassium 698mg | 18 % | |
| Total Carbohydrate 26.6g | 8 % | |
| Dietary Fiber 7.3g | 29 % | |
| Sugars, other 19.3g | ||
| Protein 11.3g | 16 % | |
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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. |
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Calories per serving: 210
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