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Suggest a better descriptionStrip chard leaves from stems, then stack leaves and slice. Roughly chop stems. Heat oil in large pot over medium-high heat. Add onion, fennel, carrots, chard stems and garlic. Cook until onions soften, stirring often, about 12 minutes. Add 1/2 chard leaves, tomato puree, broth, beans, oregano, red pepper flakes, vinegar and salt. Stir well. Bring to boil then reduce heat and simmer, uncovered, 30 minutes. Soup should be thick; if it appears too thick, cautiously add more water to taste. Stir remaining chard leaves into hot soup a few minutes before serving and cook until just heated through, about 1 minute. Adjust seasoning to taste. Serve immediately. Pass pecorino cheese separately. Yields 6 to 8 main-course servings, 11 to 12 cups. Each of 8 servings: 173 calories; 794 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 8 grams protein; 1.69 grams fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 8 servings | ||
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Calories: 37 | ||
Calories from Fat: 24 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 105.5mg | 4 % | |
Potassium 32.9mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 2.6g | 4 % | |
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: 37
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