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My Favorite Minestrone

 
One serving costs about $1.41

$1.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,European
spoonacular Score:78%

Spoonacular Score: 78%

 

My Favorite Minestrone might be just the Mediterranean recipe you are searching for. This recipe makes 10 servings with 355 calories, 12g of protein, and 22g of fat each. For $1.41 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. This recipe from Foodista has 1 fans. If you have carrot, tomatoes, rind of parmesean reggiano cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 76%, this dish is pretty good. If you like this recipe, you might also like recipes such as Family Favorite Healthy Minestrone Soup!, The Vegetable Broth and the Minestrone — Le bouillon de légumes et la minestrone, and Minestrone.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The NV Sacchetto "Zecchino" DOC Brut Wine with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

NV Sacchetto "Zecchino" DOC Brut Wine

herbaceous , melon , stone fruit

» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbs
1 Tbs bacon grease
bacon grease
14 ounces
14 ounces canned diced tomatoes
canned diced tomatoes
15 ounces
15 ounces canned white beans
canned white beans
1 large
1 large carrot
carrot
2 medium
2 medium diced celery stalks
diced celery stalks
10 cups
10 cups chicken stock
chicken stock
2 Tbs
2 Tbs extra virgin olive oil
extra virgin olive oil
some
some extra virgin
extra virgin
0.25 cup
0.25 cup fresh basil leaves
fresh basil leaves
0.25 cup
0.25 cup fresh basil leaves
fresh basil leaves
1 small Sprig
1 small Sprig fresh rosemary
fresh rosemary
2 Cloves
2 Cloves garlic
garlic
0.5 Head
0.5 Head green cabbage
green cabbage
2 tsps
2 tsps kosher salt
kosher salt
1 medium
1 medium onion
onion
0.5 cup
0.5 cup orzo
orzo
1
1  rind of parmesean reggiano cheese
rind of parmesean reggiano cheese
0.25 cup
0.25 cup italian fresh parsley leaves
italian fresh parsley leaves
some
some black salt & cracked pepper
black salt & cracked pepper
4
4  swiss chard leaves
swiss chard leaves
1 Tbs bacon grease
1 Tbs
bacon grease
14 ounces canned diced tomatoes
14 ounces
canned diced tomatoes
15 ounces canned white beans
15 ounces
canned white beans
1 large carrot
1 large
carrot
2 medium diced celery stalks
2 medium
diced celery stalks
10 cups chicken stock
10 cups
chicken stock
2 Tbs extra virgin olive oil
2 Tbs
extra virgin olive oil
some extra virgin
some
extra virgin
0.25 cup fresh basil leaves
0.25 cup
fresh basil leaves
0.25 cup fresh basil leaves
0.25 cup
fresh basil leaves
1 small Sprig fresh rosemary
1 small Sprig
fresh rosemary
2 Cloves garlic
2 Cloves
garlic
0.5 Head green cabbage
0.5 Head
green cabbage
2 tsps kosher salt
2 tsps
kosher salt
1 medium onion
1 medium
onion
0.5 cup orzo
0.5 cup
orzo
1  rind of parmesean reggiano cheese
1
rind of parmesean reggiano cheese
0.25 cup italian fresh parsley leaves
0.25 cup
italian fresh parsley leaves
some black salt & cracked pepper
some
black salt & cracked pepper
4  swiss chard leaves
4
swiss chard leaves

Equipment

pot
pot
pot
pot


Instructions

  1. Take a large soup pot, heat to medium and add olive oil and bacon drippings Add all above veggies and herbs, except tomatoes and white beans
  2. Cook and stir until chard and cabbage begins to wilt, about 5-10 minutes
  3. Cover and cook until veggies ar tender, about 10 minutes
  4. Add drained tomatoes
  5. Turn up the heat to medium-high and cook for another 3-5 minutes, stirring
  6. Stir in chicken stock, white beans, salt and parmesean rind
  7. Bring to a boil, then simmer partially covered for about 30 minutes
  8. Remove parmesean rind
  9. Stir in Orzo
  10. Continue to simmer for 15 minutes
  11. Taste!
  12. Drizzle each serving with extra virgin olive oil
  13. Add cracked black pepper if desired

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.43
Ingredient
14 ounces canned diced tomatoes
15 ounces canned white beans
1 large carrot
2 mediums diced celery stalks
10 cups chicken stock
2 Tbs extra virgin olive oil
some extra virgin
¼ cups fresh basil leaves
¼ cups fresh basil leaves
1 small Sprig fresh rosemary
2 Cloves garlic
½ Heads green cabbage
2 teaspoons kosher salt
1 medium onion
½ cups orzo
1 rind of parmesean reggiano cheese
¼ cups italian fresh parsley leaves
4 swiss chard leaves
Price
$0.50
$0.76
$0.13
$0.03
$7.71
$0.33
$1.67
$0.24
$0.24
$0.01
$0.13
$0.70
$0.01
$0.24
$0.16
$0.02
$0.59
$0.85
$14.32

Nutritional Information

Quickview
355 Calories
11g Protein
21g Total Fat
30g Carbs
33% Health Score
Limit These
Calories
355k
18%

Fat
21g
33%

  Saturated Fat
3g
23%

Carbohydrates
30g
10%

  Sugar
7g
8%

Cholesterol
8mg
3%

Sodium
1121mg
49%

Get Enough Of These
Protein
11g
23%

Vitamin K
237µg
226%

Vitamin A
2669IU
53%

Vitamin C
30mg
37%

Manganese
0.51mg
26%

Vitamin E
3mg
24%

Vitamin B3
4mg
23%

Potassium
742mg
21%

Fiber
4g
18%

Folate
73µg
18%

Iron
3mg
17%

Vitamin B2
0.29mg
17%

Vitamin B6
0.34mg
17%

Copper
0.34mg
17%

Magnesium
64mg
16%

Selenium
11µg
16%

Phosphorus
154mg
15%

Vitamin B1
0.2mg
13%

Calcium
92mg
9%

Zinc
1mg
8%

Vitamin B5
0.33mg
3%

covered percent of daily need

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