Mom's Minestrone

18 90 241
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 20 min 6
Mom's Minestrone
Health Highlights


1/4 cup Extra virgin olive oil
1 large Yellow onion (diced into 1/2-inch pieces)
1 1/2 medium leek(s) Leek (white and plae green parts only, cut into 1/2-inch pieces)
2 medium stalk(s) Celery (cut into 1/2-inch pieces)
2 small Carrots (peeled and cut into 1/2-inch pieces)
4 clove(s) Garlic (minced)
1 tsp Oregano, dried
1 dash Crushed red pepper
1 medium Zucchini (trimmed and cut into 1/2-inch pieces)
1 can(s) (14oz) Diced tomatoes, canned
1 tbsp Tomato paste, canned
6 cup Chicken broth (stock), low sodium
30 gm Parmesan cheese, shredded (Use the rind of a 1 lb chunk of cheese (optional))
1 leaf Bay leaf
1 can(s) (15 oz) Red kidney beans, canned, drained (drained and rinsed)
1 1/2 cup Kale (thinly sliced and thick stems removed)
1 tsp Sea Salt
1 tsp Black pepper


In a pot over medium, heat the olive oil and add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more.

Add the zucchini and cook until it begins to soften, about 3 minutes. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook 3 minutes.

Add the broth, bay leaf and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavours are blended, about 1 hour.

Stir in the beans and kale and cook until tender, about 5 minutes. Remove the rind and serve in soup bowls.

Nutrition Facts

Per Portion

Calories 241
Calories from fat 107
Calories from saturated fat 22.0
Total Fat 11.9 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.1 g
Cholesterol 3.6 mg
Sodium 878 mg
Potassium 723 mg
Total Carbohydrate 27.1 g
Dietary Fiber 9.0 g
Sugars 5.3 g
Protein 10.9 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 3.1

Energy sources