Minestrone Soup
Adapted from: Vegetariano Cookbook
Bon Appetite,
Francesca Calvo, Actress — Voice Over Artist
This Italian classic hearty vegetable soup is rich in plant based protein, fiber, potassium, magnesium, vitamin C, iron, and vitamin B6. It makes a complete and delicious meal!
Prep time: 20 minutes Cook time 45 minutes Total Time: 1 hour 5 minutes Yield 6 - 8 servings
Ingredients:
5 carrots, peeled and chopped
6 celery sticks, chopped
1 yellow onion, chopped
7 cherry tomatoes, halved
1 zucchini, chopped
1 ½ cups of cut green beans
2 potatoes, skinned and diced
2 heads of Swiss chard, de-stemmed and chopped
3 cloves of garlic, pressed
15 oz. can of cannellini beans
15 oz. can kidney beans
15 oz. can of diced tomatoes
1 sprig of rosemary
Fresh Italian parsley, cut
1 Parmesan rind
Thyme, Oregano, sage, salt, and pepper to taste
2 – 15oz. cans of broth
Instructions:
Chop all of your veggies. Especially have the carrots, celery, yellow onion, garlic, and cherry tomatoes done first.
Heat a pot with olive oil and sauté onions, garlic till translucent - spice with herbs
Add carrots and celery. Cook till they get a little softened.
Add potatoes and Swiss chard, fresh tomatoes and rosemary sprig. Simmer for 10 minutes.
Add can of tomatoes, green beans, zucchini, and parmesan rind. Simmer.
Add broth and beans and simmer a little bit more.
Remove rosemary sprig. Mangia!
Nutrition Facts:
Serving Size: 1 1/2 - 2 cups
Calories: 160
Total Fat: 1. g
Total Carbohydrates: 29 g
Protein: 11 g
Equivalents: 3 Vegetable Protein, 1 Starch,