Sardinia Minestrone, Sourdough Bread, Cucumber Water
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Calories: 648kcal
Ingredients
Cucumber Water
- 1/2 Cucumber thinly sliced
- 24 oz Water
- Ice cubes optional
Minestrone
- 1 tsp Extra-virgin olive oil plus extra for drizzling
- 1/2 cup Onion finely chopped
- 1 stalk Celery finely chopped
- 1/2 Carrot finely diced
- 1 clove Garlic finely minced
- 2 Sun-dried tomatoes finely chopped
- 2 TBSP Fresh basil chopped
- 2 TBSP Fresh parsley chopped
- 2 Tomatoes chopped
- 1 Potato peeled and cut into 1/2-inch cubes
- 1¼ cups Borlotti beans drained and rinsed
- 1¼ cups Chickpeas drained and rinsed
- 3 cups Water
- 2 leaves Savoy Cabbage finely sliced
- 1/4 cup Ditalini pasta whole wheat optional (or small pasta of choice)
- 2 tsp Parmesan cheese finely grated
- 1/8 tsp Salt
- Black pepper to taste
Toasted Sourdough
- 2 slices Sourdough bread
- 1 clove Garlic halved
Instructions
- Prepare all ingredients as listed.
- Add the sliced cucumber to water. Stir and refrigerate while preparing the soup.
- Heat olive oil in a medium saucepan over medium heat. Add the onion, celery and carrot. Cook for 5–6 minutes, stirring occasionally, until softened.
- Add the minced garlic and sun-dried tomatoes. Cook for 1 minute, then stir in the basil and parsley.
- Add the chopped tomatoes and potato. Cook for 3–4 minutes, stirring occasionally.
- Add the borlotti beans, chickpeas, and water. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 20 minutes, or until the potato is tender.
- Stir in the Savoy cabbage and pasta, if using. Simmer uncovered until the cabbage is tender and the pasta is cooked according to the package instructions. (Add a little more water if the soup becomes too thick). Season with salt and pepper.
- Toast the sourdough bread until crisp and golden. Then rub with the garlic clove.
- Serve the minestrone with parmesan and a drizzle of olive oil, sourdough bread, and cucumber water with ice, if desired.
Nutrition
Calories: 648kcal | Carbohydrates: 118g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 378mg | Potassium: 1932mg | Fiber: 27g | Sugar: 16g | Vitamin A: 4374IU | Vitamin C: 60mg | Calcium: 253mg | Iron: 9mg
Sardinia Minestrone, Sourdough Bread, Cucumber Water
Ingredients
Cucumber Water
- 1/2 Cucumber thinly sliced
- 24 oz Water
- Ice cubes optional
Minestrone
- 1 tsp Extra-virgin olive oil plus extra for drizzling
- 1/2 cup Onion finely chopped
- 1 stalk Celery finely chopped
- 1/2 Carrot finely diced
- 1 clove Garlic finely minced
- 2 Sun-dried tomatoes finely chopped
- 2 TBSP Fresh basil chopped
- 2 TBSP Fresh parsley chopped
- 2 Tomatoes chopped
- 1 Potato peeled and cut into 1/2-inch cubes
- 1¼ cups Borlotti beans drained and rinsed
- 1¼ cups Chickpeas drained and rinsed
- 3 cups Water
- 2 leaves Savoy Cabbage finely sliced
- 1/4 cup Ditalini pasta whole wheat optional (or small pasta of choice)
- 2 tsp Parmesan cheese finely grated
- 1/8 tsp Salt
- Black pepper to taste
Toasted Sourdough
- 2 slices Sourdough bread
- 1 clove Garlic halved
Instructions
- Prepare all ingredients as listed.
- Add the sliced cucumber to water. Stir and refrigerate while preparing the soup.
- Heat olive oil in a medium saucepan over medium heat. Add the onion, celery and carrot. Cook for 5–6 minutes, stirring occasionally, until softened.
- Add the minced garlic and sun-dried tomatoes. Cook for 1 minute, then stir in the basil and parsley.
- Add the chopped tomatoes and potato. Cook for 3–4 minutes, stirring occasionally.
- Add the borlotti beans, chickpeas, and water. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 20 minutes, or until the potato is tender.
- Stir in the Savoy cabbage and pasta, if using. Simmer uncovered until the cabbage is tender and the pasta is cooked according to the package instructions. (Add a little more water if the soup becomes too thick). Season with salt and pepper.
- Toast the sourdough bread until crisp and golden. Then rub with the garlic clove.
- Serve the minestrone with parmesan and a drizzle of olive oil, sourdough bread, and cucumber water with ice, if desired.
Nutrition
Calories: 648kcalCarbohydrates: 118gProtein: 31gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 378mgPotassium: 1932mgFiber: 27gSugar: 16gVitamin A: 4374IUVitamin C: 60mgCalcium: 253mgIron: 9mg
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