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Seasonal minestrone is a soup with fresh vegetables, perfect for the coldest days. Its origins are ancient, dating back to Roman times, and over time it has become one of the symbolic dishes of Italian cuisine.
Step 1 of 8: Boil the beans and halfway through cooking add the potato wedges, the chopped green beans, the sliced zucchini and the dried mushrooms, previously soaked and squeezed dry
Step 2 of 8: Season with three tablespoons of oil and cook until done
Step 3 of 8: When the beans are tender, add the ditalini pasta and the zucchini cut into rounds
Step 4 of 8: Cook for 15 minutes
Step 5 of 8: Meanwhile, in a small saucepan, heat two tablespoons of oil with a clove of garlic; add three peeled and chopped tomatoes and a pinch of tomato paste, salt and pepper
Step 6 of 8: Let it flavor for 10-15 minutes and add this sauté to the minestrone
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
Step 7 of 8: Stir and serve
Step 8 of 8: Wine pairings: Bardolino DOC, Colli Del Trasimeno DOC, Alezio Rosato DOC
| Average values | Per serving462 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,025 kJ484 kcal | 439 kJ105 kcal |
| Fat | 16.61 g | 3.6 g |
| of which saturated fatty acids | 2.49 g | 0.54 g |
| Carbohydrates | 64.56 g | 13.99 g |
| of which sugars | 10.15 g | 2.2 g |
| Fibre | 11.95 g | 2.59 g |
| Protein | 15.55 g | 3.37 g |
| Salt | 0.05 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detectedDetected
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