Autumn Minestra Soup
Jeff Jackson | Delicious Living- Serves: 8 people
- Calories per serving: 139
With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weeknight dinner. Prep tips: In place of the butter beans, you can also use shell beans (shelled, blanched, and peeled). For a higher broth ratio, add another cup of liquid to the mix.
Directions
- Blanch arugula; drain and cool in ice water. In a blender or food processor, grind arugula, 1 clove garlic, and 2 tablespoons olive oil. Season with salt and pepper and set aside.
- In a large saucepan, heat remaining 2 tablespoons olive oil and add onions and sliced garlic; cook over medium-low heat until translucent, 10 minutes. Add squash and broccoli spigarello or rabe; cook until greens are wilted, about 8 minutes. Add stock or broth and bring to a simmer; cook about 10 minutes.
- Once flavors have blended, add cannellini or garbanzo beans, butter beans, and haricot verts or string beans. Return to a simmer, then remove from heat. Add arugula paste and stir. Season with salt and pepper. Ladle soup into bowls and serve, garnished with Parmesan cheese and a drizzle of olive oil.
| Nutrition Facts Per Serving: |
| Calories: 139 calories |
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| % fat calories: 42 |
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| Fat: 7g |
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| Saturated Fat: 1g |
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| Cholesterol: 0mg |
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| Protein: 5g |
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| Carbohydrate: 17g |
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| Fiber: 5g |
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| Sodium: 253mg |
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