VEGGIE-PACKED AUTUMN MINESTRONE
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
- Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
- Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.
HARVEST MINESTRONE
Make and share this Harvest Minestrone recipe from Food.com.
Provided by Divinemom5
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine liquids,potato and garlic in large saucepan.
- Bring to boil over medium heat and cook until potato is tender (about 15 minutes) Mash potato slightly with fork.
- Add zucchini and kidney beans,heat thoroughly.
- Add seasonings.
- Ladle into 4 soup bowls and drizzle each serving with a small amount of olive oil.
Nutrition Facts : Calories 212.4, Fat 2, SaturatedFat 0.5, Cholesterol 3.6, Sodium 335.1, Carbohydrate 38.6, Fiber 7.8, Sugar 4.5, Protein 11.6
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