Salvatore Scallopini Minestrone Soup
2018-03-26 15:50:45
Serves 8
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Nutrition Facts
Serving Size
4555g
Servings
8
Amount Per Serving
Calories 2773
Calories from Fat 1075
% Daily Value *
Total Fat 122g
187%
Saturated Fat 54g
272%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 46g
Cholesterol 271mg
90%
Sodium 14056mg
586%
Total Carbohydrates 229g
76%
Dietary Fiber 51g
205%
Sugars 54g
Protein 213g
Vitamin A
1583%
Vitamin C
593%
Calcium
402%
Iron
250%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 medium yellow squash, chopped
- 2 medium zucchini, chopped
- 1 carrot, peeled and chopped
- 1 14.5-ounce can diced tomatoes
- 1 14.5-ounce can tomato puree
- 1 11.25-ounce can of Bean with Bacon soup
- 8 cups chicken broth
- 1/2 cup uncooked ditalini or other small tubular pasta
- 1 15.5-ounce can Great Northern or cannelini beans, rinsed and drained
- 2 large handfuls fresh spinach, roughly chopped
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- Freshly ground black pepper
- Parmesan or Asiago cheese
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and oregano; sauté 5 minutes or until onion is soft. Stir in squash, zucchini and carrot; sauté 7 minutes or until vegetables are crisp tender. Add diced tomatoes, tomato puree, broth, bean/bacon soup; bring mixture to a boil.
- Reduce heat, and simmer 20 minutes.
- Add pasta, beans, spinach, crushed red pepper flakes, salt and several grinds of back pepper; cook 12-14 minutes or until pasta is tender, stirring occasionally.
- Serve with grated Parmesan cheese.
Adapted from Amy Tobin
Adapted from Amy Tobin
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