vegetable-minestrone image: Travis Rathbone; food Stylist: Liza Jernow; Prop Stylist: Megan Hedgpeth
elements
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
1 medium onion, chopped
2 parsnips, peeled and chopped
1 small celery root, peeled and chopped
1 small turnip (about eight oz.), peeled and chopped
3 carrots, peeled and chopped
Kosher salt and freshly ground black pepper
1 15-oz. can diced tomatoes with juice, tired
1/four small green cabbage (about eight oz.), cored and sliced into half of-inch strips
1 cup ditalini or macaroni
1 ounce piece Parmesan
guidance
1. In a large pot, heat oil over medium warmness. add garlic, onion, parsnips, celery root, turnip, and carrots; season with half of tsp. salt and 1/4 tsp. pepper. cook dinner, stirring every so often, until greens softenand onion is translucent, approximately eight mins. upload tomatoes, cabbage and 6 cups water; cowl and produce to a boil. lessen warmness to medium-low and simmer till veggies are crisp-soft, 20 to twenty-five mins.
2. upload ditalini and cook dinner until al dente, 5 to ten mins or consistent with package directions.flavor and season with salt. Divide soup amongst 6 bowls. Grate Parmesan over bowls, sprinkle with pepper and serve.
Print
Prep Time: 15 minutes
prepare dinner Time: forty three minutes
general Time: fifty eight minutes
Yield: 6
nutritional data
calories in step with serving:
205
fat consistent with serving:
4g
Saturated fat in line with serving:
1g
cholesterol in line with serving:
4mg
Fiber according to serving:
6g
Protein in line with serving:
7g
Carbohydrates consistent with serving:
36g
Sodium per serving:
530mg
Iron per serving:
2mg
Calcium per serving:
136mg
top to recognize
Celery root (additionally referred to as celeriac) tastes like a cross between celery and parsley. when you have any left over, grate it and upload to a salad.
This Recipe Is
Meatless
Low Calorie
Low fat
Low Saturated fats
Caroline Wright
