Рецепт Guest post at Peasant Chef – Minestrone soup

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3 голоса | 2281 визит

Dachary Carey of The Peasant Chef, asked me if I would be interested in a guest post discussing healthy food, organic and local raised products and why I decided to be a chef. I thought that Peasant Chef was really in line with my values and beliefs and without hesitation accepted the invitation. I wanted to feature a traditional and very healthy dish that my mom used to make with our garden vegetables and Minestrone came to my mind. It’s a very hearty soup, with so many different types of vegetables and vitamins so a gold mine in a bowl.

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Порций: 5
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Cost per serving $1.94 view details

Инструкции

  1. Soak cannellini beans overnight if using dry beans.
  2. In a large pot, heat olive oil, add shallots and brown them.
  3. Add garlic clove crushed. Stir for a few minutes at medium heat, then add tomatoes and basil.
  4. Cook for a few more minutes then add all other vegetables. Mix well and cook for about 5-7 minutes, then add broth.
  5. Cook at medium heat for about 30-40 minutes until all the vegetables are tender. If using Ditalini pasta add them at the same time as canned bean which is 10 minutes before it’s done cooking.
  6. Top with parmigiano, sprinkle with olive oil and fresh pepper.

Nutrition Facts

Amount Per Serving %DV
Serving Size 397g
Recipe makes 5 servings
Calories 430  
Calories from Fat 61 14%
Total Fat 6.95g 9%
Saturated Fat 1.2g 5%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 436mg 18%
Potassium 1845mg 53%
Total Carbs 73.53g 20%
Dietary Fiber 22.0g 73%
Sugars 12.64g 8%
Protein 21.57g 35%
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