Autumn Minestrone with Vegetables
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 329, total fat 10 G., saturated fats 3 G., proteins 22 G., carbohydrates 39 G., fiber 8 G., cholesterol 25 mg, sodium 762 mg, sugar 11 G.
Calories 329, total fat 10 G., saturated fats 3 G., proteins 22 G., carbohydrates 39 G., fiber 8 G., cholesterol 25 mg, sodium 762 mg, sugar 11 G.
This thick, warming soup is packed with autumn vegetables, including carrots, celery, zucchini, spinach, and sweet potato. You can substitute pumpkin or potatoes for the sweet potato if desired. Each vegetable has a different texture, so be sure to add them in order to ensure perfectly cooked pieces. Fresh spinach can be added directly to the bowl and poured over the hot soup. The leaves will cook down as you serve them, preserving their beneficial properties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 450 g raw sweet Italian sausage, crumbled (remove casings)
- 4 stalks celery, diced
- 3 medium carrots, diced
- 1 medium onion, diced
- 1 tbsp chopped fresh rosemary
- 1 tbsp tomato paste
- 3 cloves garlic, crushed
- 8 cups chicken broth
- 1 can (800 g) diced tomatoes
- 1 can (425 g) canned cannellini beans, rinsed
- 2 cups peeled sweet potatoes, diced into small cubes
- 2 zucchinis, cut into 2.5cm pieces.
- 3-4 cups of baby spinach
- Parmesan, for serving
- 1 lemon, cut into wedges
We recommend
Recipes with similar ingredients: kupaty (fried sausages), sweet potato, carrot, rosemary, tomato paste, cannellini beans, zucchini, spinach, lemon juice
Cooking the dish according to the recipe:
- Heat oil in a large saucepan over medium heat. Add the sausage and cook until browned, 5–8 minutes. Add the celery, carrots, and onion and cook until softened, about 15 minutes. Add the rosemary, tomato paste, and garlic and cook for 1 minute. Add the broth, tomatoes, beans, and bay leaf and bring to a simmer. Simmer for 40 minutes.
- Add the sweet potato and zucchini and cook for about 10 more minutes.
- Place 0.5 cups of baby spinach in the bottom of each serving bowl and pour the boiling soup over it. The hot soup will quickly wilt the spinach. Serve sprinkled with Parmesan cheese and a drizzle of lemon juice.
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