This lovely soup is also packed full of nutrients like Vitamin C, folate, and niacin; giving you everything you need to fight off common winter illnesses. This is a basic winter recipe that can’t be beat.
Heart-Loving Minestrone Soup
2015-02-13 19:38:11
Serves 6
A lovely vegetable soup that's good for the heart!
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Nutrition Facts
Serving Size
794g
Servings
6
Amount Per Serving
Calories 562
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 40mg
13%
Sodium 1360mg
57%
Total Carbohydrates 75g
25%
Dietary Fiber 11g
44%
Sugars 9g
Protein 32g
Vitamin A
117%
Vitamin C
102%
Calcium
59%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 slices of bacon cut into 1” pieces or 3 oz. pancetta
- 1 shallot, finely minced
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 6 – 8 red potatoes, washed and cubed
- 4 medium tomatoes, seeds removed and diced
- 2 sprigs fresh rosemary, stems removed
- 5 cups beef stock
- 2 cups canned cannellini beans, drained and rinsed
- ¾ cup Ditalini or other small tube pasta
- Parmesan cheese rind
- Salt and pepper, to taste
Instructions
- Melt butter in a heavy large pot over medium heat. Add the onion, celery, bacon, and shallots to the pan. Sauté until the onion is translucent and the celery is soft, approximately 10 minutes.
- Add the Swiss chard and potato, cook for 2 - 3 minutes before adding the tomatoes and rosemary sprigs. Simmer for about 10 – 15 minutes or until the tomatoes start to break down.
- Process 1 cup beans with ½ cup beef broth in a blender until smooth. Add the pureed bean mixture, remaining broth, dry pasta and Parmesan cheese rind to the pot and simmer for about 15 minutes. Stir occasionally until the potato pieces are tender and the pasta is cooked.
- Add remaining whole beans and simmer until heated through, about 2 minutes. Season with salt and pepper, to taste. Top with a swirl of homemade basil pesto and serve with crusty Italian bread and shaved Parmesan cheese.
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Garnish or add a dollop of your homemade Fresh Basil Pesto to add an Italian twist to this heart-healthy, nutrient-rich soup!
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About the author /
Jean Fermano
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