Photo: Gabriel Gurrola
The River Cafe's winter minestrone
14 ingredients
Serves 5
openrecipes
A really thick, filling minestrone soup - tastes even better after a day
Estimated Nutrition (whole recipe, rough)
554
Calories
46g
Protein
25g
Fat
38g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Swiss Chard | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 2 medium carrots , roughly chopped
- 1 large red onion , coarsely chopped
- 1 head of celery , coarsely chopped, keeping the leaves
- 1 head of garlic , cloves peeled
- 1kg Swiss chard , leaves shredded and stalks roughly chopped
- a good handful of parsley , finely chopped
- 400g can peeled plum tomatoes , drained of most of their juices, roughly chopped
- 1kg cavolo nero , stalks removed, leaves shredded (or savoy cabbage)
- 410g can cannellini beans , drained and rinsed
- about 700ml boiling chicken or vegetable stock
- a few sprigs of winter herbs such as thyme or sage, chopped
- freshly grated Parmesan
- extra-virgin olive oil , for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes