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    You are in: Home / Low-cholesterol / Classic Minestrone Recipe
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    Classic Minestrone

    Classic Minestrone. Photo by Chef Jerrysbear2

    1/1 Photo of Classic Minestrone

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Chef Jerrysbear2's Note:

    Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup!

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    Units: US | Metric


    1. 1
      1. Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.).
    2. 2
      2. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.

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    Ratings & Reviews:

    • on September 22, 2010


      Tasted great even when re-heated, perfect for a brown bag lunch!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2009


      Tasty soup. Would need to double this for my family of four. 2 WW points!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Classic Minestrone

    Serving Size: 1 (499 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.2
    Calories from Fat 8
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 82.7 mg
    Total Carbohydrate 38.4 g
    Dietary Fiber 9.6 g
    Sugars 7.0 g
    Protein 10.5 g

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