Minestroni Recipe

Looking for an easy Minestroni recipe? Learn how to make Minestroni using healthy ingredients.


Submitted by tstreich

Makes 8 servings



The original recipe calls for using 1/4 cup of olive oil to fry the proscuitto and the vegetables, but I've omitted that and try to use cooking spray, chicken broth or just a small amount of oil.

Recipe Ingredients for Minestroni

112 grams ditalini
8 cups chicken broth
1/4 pound proscuitto
6 garlic cloves
2 cups finely chopped yellow onions
1 cup diced celery
1 cup diced carrots
1 tsp rosemary
1 tsp thyme
14 ounce cannellini beans
14 1/2 ounce can diced tomatoes
4 cups diced zucchini
2 cups diced russet potatoes

Recipe Directions for Minestroni

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta (1 cup) and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking. (I omit this step and cook the pasta just before I need to add to the soup - saves on the calories in the oil.)

  2. In a large saucepan over medium heat, warm the chicken stock.

  3. In another large saucepan over high heat, heat 1/4 cup oil (try using less oil and use chicken broth). When the oil is hot but not smoking, dice the prosciutoo and add the proscuitto and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

  4. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Optional - serve warm with Parmesan and olive oil passed at the table. (Parmesan and olive oil are not considered in the nutritional info.)

Categories

Vegetables, Soup, Italian

Nutrition Facts
Serving Size 524.7g
Amount Per Serving
Calories
247
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
1334mg
56%
Potassium
619mg
18%
Total Carbohydrates
35.8g
12%
Dietary Fiber
6.2g
25%
Sugars
6.1g
Protein
14.8g
Vitamin A 54% Vitamin C 34%
Calcium 9% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Very high in sodium
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