Inside the Rustic Kitchen · by Emily
Minestrone Primavera (Italian Spring Vegetable Soup)
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 18%
CARBS 21G51% OF CAL
7G FIBER0G ADDED5G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 6G33% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring vegetable soup loaded with asparagus, peas, green beans, and cannellini beans in vegetable broth, topped with pecorino cheese. Light, wholesome, and seasonal.
mainitaliansoup🍲 stockpotgluten freevegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 oz (200g) asparagus ((a large bunch))
- 3/4 cup (100g) frozen peas
- 3 oz (85g) green beans (roughly chopped)
- 1 leek
- 2 cloves garlic (grated or minced)
- 1 zucchini (courgette) (chopped into bite size pieces)
- 1 cup (200g) cannellini beans (canned)
- 5 cups (1200ml) vegetable stock
- 1 large handful basil (chopped)
- Pecorino cheese (for serving)
- 1 tablespoon olive oil
- Salt and pepper (to season)
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 18%
CARBS 21G51% OF CAL
7G FIBER0G ADDED5G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 6G33% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1140mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 143mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.