Filed Under: italian, simmer, soups, Starter, Under 20 Mins, vegetable

Minestrone Soup with Mushrooms

Minestrone is a thick Italian vegetable soup and is an easy way to feed a gang. Leftovers even taste better the next day. Vary the beans and pasta as desired.

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April 8th, 2012

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca .    

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Servings
10
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
  • 4 slices pancetta or bacon, diced
  • 2 tablespoons olive oil (optional)
  • 2 medium onions, diced
  • 2 large carrots, coarsely chopped
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 10 Cups chicken broth
  • 1 can (28oz) tomatoes
  • 1 Cup whole wheat macaroni or shells
  • 1 pound sliced mushrooms (about 6 cups)
  • 11 teaspoon each dried thyme and basil leaves
  • 1 1/2 teaspoons dried oregano
  • 1 can (19 oz) mixed beans, drained and rinsed
  • 4 Cups torn fresh spinach leaves
  • 1 teaspoon hot pepper sauce (optional)
  • 1 Cup grated parmesan cheese
    • Directions
  • 1.

    In large soup pot cook bacon until fat is rendered (if it is very lean add 1 to 2 tbsp oil).

  • 2.

    Add onion, carrot, celery and garlic; sauté for 3 to 5 minutes. Add broth, bring to boil and then lower heat; simmer covered for 10 to12 minutes or until vegetable are almost tender.

  • 3.

    Stir in tomatoes, (breaking up with a spoon) macaroni, mushrooms, herbs and beans. Cook covered over medium heat for 10 to15 minutes or until pasta and mushrooms are cooked.

  • 4.

    Taste and add hot sauce if desired. Just before serving stir in spinach leaves. Pass Parmesan cheese to sprinkle generously on top.

    • Nutrients Per Serving
    Nutrients per serving: 224 calories, 13 g protein, 8 g fat, 25 carbs, 5 g fibre.      
    Minestrone Soup with Mushrooms
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