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Minestrone is sort of a catch-all Italian term for soup, but it's always a welcome meal, especially when it's fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.

Source: EatingWell Magazine, September 1998

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Recipe Summary test

total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a Dutch oven, over medium heat. Add leeks, celery, onion and 1/2 teaspoon salt and cook, stirring, until softened, 7 to 10 minutes. Add zucchini, potato and garlic and cook, stirring, about 1 minute more. Add water and the remaining 1 teaspoon salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the vegetables are tender, 12 to 15 minutes.

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  • Add pasta and chard; cook, uncovered, for 5 minutes. Add chickpeas and peas and simmer until the pasta is just tender, 3 to 4 minutes more. Season with pepper. Ladle the soup into bowls and drizzle with the remaining 2 tablespoons oil. Top with Parmesan and parsley (or basil). Serve immediately.

Tips

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition Facts

about 1 1/2 cups
216 calories; protein 8g; carbohydrates 31.1g; dietary fiber 5.4g; sugars 3.6g; fat 7.6g; saturated fat 1.6g; cholesterol 4.3mg; vitamin a iu 2925.7IU; vitamin c 22.7mg; folate 66.8mcg; calcium 115.8mg; iron 2.6mg; magnesium 75.1mg; potassium 504.9mg; sodium 700.2mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

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