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Minestrone (Chicken/Wine broth)
This is a very hearty soup, lots of calories & carbs, and the sodium is  very high (from the bacon). This particular recipe should render enough to feed a small army, when combined with a green salad and bread.

(Serves 5, approximately)

2 cups cannellini beans cooked in 5 cups chicken broth, and then puréed
1 cup cannellini beans, soaked but not cooked (or use canned)
½ cup bacon, chopped and pan-fried (pancetta is best-tasting, use turkey or
soy-based "bacon" to lower fat and cholesterol)
1 tablespoon olive oil
4 cloves garlic, chopped
2 medium onions, chopped
2 carrots, peeled and chopped
1 cup celery chopped
2½ cups tomato, diced
2 cups potatoes, peeled and diced
½ cup dry red wine
2 tablespoons parsley, chopped
5 cups defatted chicken stock (low sodium)
1½ cups zucchini, diced
1 pound fresh kale
½ cup Parmesan cheese, grated
salt & pepper to taste (OPTIONAL)

Add the puréed beans, the soaked beans and the bacon to a large soup pot. Don't turn the stove on yet!

In a skillet, sauté the garlic, onion, carrots and celery in oil until tender. Add these to the beans in the soup pot.  Fire up the burner under the pot to medium heat, then quickly add the tomatoes, potatoes, wine, parsley and chicken stock.  Simmer the soup slowly for about 30 minutes, then add the zucchini and kale, and simmer for another 15-20 minutes, until the kale has wilted and cooked down. Add the Parmesan cheese, salt and pepper to taste, and simmer just long enough for the cheese to melt.

Protein (g)
Cholesterol (mg)
Fat (g)
Carbs (g)
Sodium (mg)

Calories from:

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