Minestrone Soup
View original ↗
Well Plated · by Erin Clarke★ 5.0 (12)

Minestrone Soup

NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 43%
CARBS 75G61% OF CAL
15G FIBER45G OTHER14G TOTAL SUGAR
FAT 14G26% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian vegetable soup with bacon, butternut squash, beans, and pasta in a tomato broth. Ready in under an hour, it's warming and filling.

mainitaliansoupporkbeans
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 4 ounces bacon (1/2-inch diced (4-5 slices))
  • 1 tablespoon extra virgin olive oil
  • 3 cups butternut squash (1/2-inch diced & peeled (about 1 pound))
  • 2 cups carrots (1/2-inch diced (4 carrots))
  • 2 cups celery (1/2-inch diced (3 stalks))
  • 1 1/2 cups chopped yellow onion (about 1 medium)
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound kale (stems removed and leaves coarsely chopped)
  • 28 ounces canned chopped tomatoes
  • 6 to 8 cups low sodium chicken stock
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt (plus additional as needed (depending upon the saltiness of the stock))
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon dried thyme
  • 2 cups cooked whole wheat small pasta (such as elbow (about 1 cup dry))
  • 1 can cannellini beans ((14 ounces) drained and rinsed)
  • Freshly grated Parmesan cheese (for serving)
  • Baguette (cut into 1/2 inch thick diagonal slices)
PREP
15M
SODIUM
1430MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.