From the Cook
From the Cook
From the Cook
1/4
Winter Minestrone Soup
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Instructions
1
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, parsnip, celery, and pancetta, and cook until the onions are translucent and the vegetables have softened, about 5-8 minutes. Add the garlic and sauté 30 seconds.
2
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Add the tomatoes, stock, water, bay leaf and rosemary and bring to a boil.
3
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Add the sweet potato and cook about 10 minutes. Add the farro or pasta, beans and parmesan cheese rind, and simmer about 10-15 more minutes, or until the farro or pasta is cooked.
4
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Toss the kale in during the last 5-10 minutes of cooking until just wilted. If using baby kale or spinach, add during the last 2 minutes.
5
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Remove from heat and remove the cheese rind and bay leaf. Season with salt and pepper, to taste and serve garnished with freshly grated parmesan cheese if desired. Enjoy!
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Recipe Facts
Diet at a Glance
High Protein
Low-Cholesterol
Low Fat
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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