- Makes: 2 1/2 quarts (8-10 Servings)
- Ready In: 60 mins
- Prep Time: 30 mins
- Cook Time: 30-45 mins
Literally, vegetable soup in Italian. But not vegetarian, since the base is chicken broth. Why not call it minestrone? Because minestrone is Italian for a mix-up or confusion, and there’s nothing confused about this wondrous soup, made in the summertime from the freshest possible vegetables. Some of the finished soup can be frozen for eating later in the year, bringing the flavor of summertime to the winter table.
- Calories: 312
- Fat: 1g
- Protein: 15g
- Sodium: 1218mg
- Carbohydrates: 65g
- Fiber: 11g
- Sugar: 13g
Nutritional Information (per serving)
- 1 small fennel bulb, coarsely chopped
3 Roma or fresh Italian paste tomatoes, sliced
2 stalks celery, cut into 1-inch pieces
1 medium onion, coarsely chopped
2 medium carrots, cut into coins
1/3 bunch Italian flat-leaf parsley, de-stemmed and chopped
1 red bell pepper, seeded and chopped
3 small red potatoes, cut into quarters
1 tsp. dried marjoram
¼ tsp. ground cayenne pepper
2 quarts chicken broth
Salt to taste (less is more)
- Place the chicken broth into a stock pot. Melt over medium heat if it’s frozen.
- Add the prepared vegetables and bring to a boil, then reduce heat to low, cover, and allow to simmer until the harder vegetables—carrot and potato--are tender.
- Working in batches, pulse vegetables and broth in a blender until the vegetables are reduced to small pieces, just a few seconds. Don’t puree or blend until smooth.
- Return the processed soup to the stock pot and bring to a boil.
- Correct the seasoning.
- Serve while hot.
Note: Allow any unused soup to cool, then refrigerate or freeze. Refrigerated soup will last three days, frozen soup for 6 months.