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Nutrition Facts
Serving Size 1 (727g) Recipe makes 4 servings
Calories 302
Calories from Fat 108		(35%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 288mg		12%
Potassium 868mg		24%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 5.2g	20%
	Sugars 8.4g
Protein 13.1g		26%
detailed view... how is this calculated?

My My My Minestra - Italian Vegetable Soup With Pasta

Recipe #386251 | 1 hour | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Karen Elizabeth
Aug 19, 2009

Some of Italy's finest ingredients make up this warming soup. Adapted from 'Pasta Cooking' by Parragon.... the original recipe called for spinach, which I didn't fancy, so I subbed zucchini. I get the impression that our zucchini are generally a bit smaller than those in the Northern hemisphere, so balance the amount used with your other vegetables, just feel your way! You don't want your soup to be over-loaded with any one vegetable. Hope you enjoy!

SERVES 4 (change servings and units)

Ingredients

1 medium onion, sliced
1 large carrot, cut into matchsticks
2 stalks celery, cut into matchsticks
3 medium zucchini, cut into matchsticks
2 tablespoons olive oil
3 pints water
salt and pepper
1 (420 g) can chopped tomatoes
120 g short-cut macaroni
2 garlic cloves, crushed
2 tablespoons chopped fresh parsley
1 teaspoon fresh rosemary
60 g parmesan cheese, grated

Directions

1
Heat oil in large heavy pan and fry vegetable strips until just browning, stirring occasionally. Pour on water, season to taste with salt and pepper, and let simmer for 30 minutes.
2
Add tomatoes, garlic, macaroni, parsley and rosemary to the soup, and simmer for a further 10 minutes. Adjust seasoning to taste.
3
Serve with grated Parmesan cheese if desired.

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Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Nov 3, 2009

Wow- made this for a cold fall day here in Upstate NY. Perfect timing. DH LOVED this soup and as he is a meat eater even in soups, your recipe really impressed him. I will be making this throughout the coming winter monthd. Made with Quick Cheese and Chive Rolls for the NZ/Aus Nov 2009 Swap.

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From: Starrynews

On Oct 16, 2009

Good soup! It is warming and filling. Thanks for sharing!

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From: Andi of Longmeadow Farm

On Sep 1, 2009

This is an Italian delight! We adored this, and followed this exactly, except for the addition of fresh garden peas, tossed hap-hazardly on top of the soup. I used freshly chopped tomatoes, and this was enough to send us over the top. Very easy to put together, and for the love of vegetables this sits front and center. I might had some vegan crumbles (ground beef-like) next time, but this is not necessary and so lovely just by itself. Made for Veggie Vegan Swap August 2009.

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From: Boomette

On Aug 24, 2009

This took a lot of time to cut the veggies into matchsticks but it was worth it. I used a 28 onces can of diced tomatoes and added 2 cups of water. I omitted the parsley and rosemarty. It's very yummy without the parmesan cheese. Thanks Karen Made for PRMR tag game.