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Michigan Minestrone Soup

 

27

Yield

4

servings

Prep

15

min

Cook

1

hrs

Ready

7

hrs

Trans-fat Free
 

Ingredients

4 ounces lima beans
dried
*
2 ounces bacon
streaky, chopped
1 tablespoon olive oil
1 medium onions
peeled, finely chopped
1 clove garlic
peeled, crushed
2 sticks celery
finely chopped
*
1 large carrots
peeled, finely chopped
¼ small cabbage
shredded
*
2 ounces pepperoni
sliced
14 ounces tomatoes, canned
chopped
1 tablespoon tomato purée (passata)
20 ounces chicken broth
1 x salt and black pepper
*
1 x bay leaves
*
1 x marjoram
*
1 x rosemary leaves
*
1 x crusty bread
to serve
*

Directions

Soak beans in cold water for 5 hours, or overnight.

Drain, put in a saucepan and add enough water to cover.

Bring to the boil and boil for 10 minutes.

Reduce heat, cover and simmer for 30 to 45 minutes, until just tender.

Drain and put to one side.

Cook bacon in a large pan until crisp.

Add olive oil, onion, garlic, celery and carrot.

Cook, gently, stirring often, for 5 minutes.

Add cabage and salami snf cook for 2 minutes.

Put tomatoes, purée, stock, seasoning, herbs and cooked beans into pan.

Bring to the boil, then simmer for 45 minutes until soft.

Remove herbs. Serve with crusty bread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 25957% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 953mg 40%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 26g
Vitamin A 64% Vitamin C 23%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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