Serving size 3 - about 360 calories per serving
Minestrone was something my Nonna (grandmother) used to make. It was very hearty with lots of vegetables but she would add pieces of short pork ribs to give it flavour. Not going to lie the pieces of pork was really good. I’ve removed the ribs and have substituted chicken broth with vegetable broth and used kale instead of spinach.
As I was eating this soup, it brought back memories of Nonna. Can’t believe I haven’t made this before. Definitely will be one of my go to!
Ingredients
1 tbsp oil
1 tbsp chopped garlic
1 cup chopped leek
½ cup chopped celery
1 cup chopped carrots
3 cups vegetable broth
3 cups water
1 tsp kosher salt
I zucchini thinly sliced
1 can 540 ml white kidney beans
1 cup frozen peas
3 cups chopped kale (Optional, substitute spinach)
1 cup ditalini pasta or any small pasta
Directions
Cook pasta per instructions, strain it, rinse it and leave in colander until soup is ready
Heat oil in large pot on med-high heat. Add garlic, leek, celery and carrots and cook, stirring occasionally until carrots are softened
Add broth, water, and salt. Cover and bring to boil over high heat
Lower heat to med-high and cook for 5 minutes
Add zucchini, beans, peas and kale and stir well
Cover and cook for 15 minutes, stirring occasionally
Add pasta and ladle soup into bowls
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