Minestrone Soup Recipe
User Reviews
5
Minestrone Soup Recipe
Description
This Minestrone Soup begins by sautéing onions, carrots, and celery to build aromatic flavor, followed by garlic and a blend of oregano, basil, white pepper, and salt. Adding water, beef and chicken bouillon, kidney beans, pearl barley, and a Parmesan rind creates a base simmered to meld components and tenderize barley. Later, pasta, garbanzo beans, and cabbage are added for additional texture and heartiness, followed by green beans, peas, and fresh spinach stirred in toward the end for color and freshness. Topped with freshly shredded Parmigiano Reggiano, the soup balances rich broth with vegetable variety.
Served as a warming main course or starter, it suits a nourishing meal especially in cooler weather. The mixture of legumes, grains, and vegetables offers a comforting blend of textures and subtle herb-infused flavors.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 1/2 cups carrot diced
- 1 cup celery diced
- 5 cloves garlic minced
- 1 can diced tomatoes 15 ounce
- 1 can tomato paste 6 ounce
- 1 tablespoons oregano dried
- 2 1/2 teaspoons basil dried
- 1 1/2 teaspoons white pepper
- 1 teaspoon salt
- 13 cups water
- 7 teaspoons beef bouillon
- 6 teaspoons chicken bouillon
- 1 can Kidney Beans drained and rinsed, 15 ounce
- 1/2 cup pearl barley
- 1 parmesan optional, rind
- 1 cup shell pasta miniature
- 1 can garbanzo beans drained and rinsed
- 1 cup cabbage chopped
- 1 cup green beans frozen
- 1 cup peas frozen
- 1 cup spinach packed, fresh
- parmigiano reggiano freshly shredded
Instructions
- Heat oil in a large stock pot over medium heat and add the onion, carrots, and celery. Cook for about 5 minutes until the onions are tender. Add the garlic and cook for 30 seconds. Stir in the seasonings and then the water, bouillon, kidney beans, barley, and Parmesan rind. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
- Add the pasta, garbanzo beans, and cabbage, cover, and simmer for 10 more minutes.
- Add the green beans and peas and cook covered for another 5 minutes. Stir in the spinach. Serve soup topped with Parmesan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Sodium | 443mg | 18% |
| Potassium | 533mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4045IU | 81% |
| Vitamin C | 21.6mg | 24% |
| Calcium | 80mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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