You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm. Featured in: Summer Minestrone With Fresh Basil. Learn: How to Cook Beans
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|Serving Size: 1 recipe (1077g)|
|Recipe Makes: 1|
|Calories from Fat: 59 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 41.2mg||13 %|
|Sodium 116.1mg||4 %|
|Potassium 2586.5mg||68 %|
|Total Carbohydrate 78.1g||23 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 62g|
|Protein 18.8g||27 %|
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Calories per serving: 408
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