Minestrone with Parmesan
Votes: 3
Time: 1 hour 5 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 275, total fat 13 G., saturated fats 3 G., proteins 12 G., carbohydrates 28 G., fiber 7 G., cholesterol 21 mg, sodium 263 mg, sugar G.
Calories 275, total fat 13 G., saturated fats 3 G., proteins 12 G., carbohydrates 28 G., fiber 7 G., cholesterol 21 mg, sodium 263 mg, sugar G.
Minestrone with Parmesan - detailed recipe.
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:
- 3 tbsp. l. olive oil
- 1 large red onion, diced
- 2 stalks celery, sliced
- 4 cloves garlic, chopped
- 2 large carrots, diced
- 120 g pancetta, cut into thin strips
- 1/2 head of Savoy cabbage, finely shredded and blanched
- 1/2 bunch Swiss chard, finely chopped
- 1 large potato, cut into small cubes
- 4 cups lightly salted chicken broth
- 3 medium-sized tomatoes, seeded and diced
- 1 bouquet garni (Bunch of aromatic herbs: 1 sprig of rosemary, 4 sprigs of thyme, 1 bay leaf, 1 bunch of parsley, tied with kitchen string)
- 3 cups canned cannellini beans or white navy beans, drained and rinsed
- 1 cup spinach, coarsely chopped
- Salt and freshly ground pepper
- Grated Parmesan cheese, for sprinkling
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Recipes with similar ingredients: cannellini beans, potato, Savoy cabbage, leaf beet, chard, spinach, tomatoes, celery, garlic, carrot, red onion, bouquet garni, Parmesan cheese, pancetta
Cooking the dish according to the recipe:
- Heat olive oil in a 4-quart saucepan. Add onion, celery, garlic, carrots, and pancetta and cook, stirring, for about 5 minutes. Add 4 cups of water, chicken broth, cabbage, Swiss chard, potatoes, tomatoes, and the bouquet garni. Bring to a boil and simmer for 25-30 minutes. Then remove the bouquet garni.
- Place half the beans in a food processor and puree. Add the bean puree and whole beans to the soup and simmer for 10 minutes. Add the spinach and cook for another 2 minutes. Season the soup with salt and pepper to taste. Ladle the soup into bowls and sprinkle with Parmesan cheese.
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