Winter Minestrone

This is a delicious winter soup that cooks in an hour, yielding a thick texture and delicious melding of winter veggies. The cheese offers just the right amount of additional flavor and richness to texture. This recipe is a good way to get many vitamins and fiber into your family’s diet.

Serving size

1½ cup of soup

Makes

6 servings

Prep time: 35min
Cook time: 1hr 0min
Total: 1hr 35min

Ingredients

2 cups cabbage, chopped

1 cup cauliflower florets, diced into half-inch cubes

1 cup butternut squash, peeled and diced

½ cup onion, diced

½ cup carrot, diced

½ cup celery, diced

8 cups water

½ cup black beans

5 ounces small macaroni

¼ cup Parmesan cheese, grated

¼ cup olive oil

A pinch of salt (optional)

A pinch of black pepper, grounded (optional)

Nutrition Info

Makes: 6 servings  Serving size: 1½ cup of soup

Calories

249

Fat

11 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

4 mg

Carbohydrates

35 g

Sugar

3 g

Fiber

5 g

Protein

4 g

Sodium

162 mg

Calcium

87 mg

Phosphorus

355 mg

Potassium

89 mg

Instructions

  1. Combine all the chopped vegetables in a large pot or Dutch oven and sauté for 2 minutes.
  2. Cover with water and set over medium-high heat.
  3. Add in the beans, macaroni, grated cheese and olive oil and bring to a boil.
  4. Reduce heat to simmer and simmer for 1 hour.
  5. Taste and season as needed with salt, pepper, and additional cheese if desired. The soup should be very thick.
  6. Serve in bowls with a dusting of grated cheese on top.
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For a variation, you can use dry legumes to substitute black beans. If doing so, you can cook this soup in a slow cooker.