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Minestrone

Minestrone is really about what vegetables are in season and making the soup. Originating in Italy, there is no set recipe, which is thought to have been around since before the Roman Empire. This is another soup that can be Gluten Free by serving the pasta on the side while keeping track of the CHO.
Course Soup
Cuisine Italian
Keyword Kidney Beans, Seasonal, Vegetables

Ingredients

SOUP:

  • 28 oz (796 ml) Scarpone’s Tomatoes (3 CHO/1/2 cup/125 ml) 19.1 CHO
  • 4 cups (1000 ml) chicken stock 0 CHO
  • ½ cup (60 gr) onion, diced 5 CHO
  • 1 cup (110 gr) celery, diced 2 CHO
  • ¾ cup (100 gr) carrots, diced 6.5 CHO
  • ½ cup (60 gr) red/yellow pepper, diced 3 CHO
  • ¼ cup (10 gr) parsley, chopped 1 CHO
  • 4 sprigs of fresh thyme 0 CHO
  • 1 bay leaf 0 CHO
  • ½ tsp dried basil 0 CHO
  • 2 cups (28 gr) fresh spinach, chopped 2 CHO
  • 1 tsp salt 0 CHO
  • ½ tsp pepper 0 CHO
  • 19 oz (540 ml) can Primo Dark Kidney Beans (14 CHO/1/2 cup/125 ml)
  • After drained and rinsed (weight = 353 gr) 36 CHO
  • Parmesan rind optional 0 CHO

SOUP:

  • TOTAL CHO 74.6 CHO
  • TOTAL WEIGHT 2301 GRAMS
  • 74.6 CHO DIVIDED BY 2301 GRAMS = .032 CHO/GRAM
  • ¼ CUP = 58 GRAMS (.032 CHO x 58 GRAMS) 1.85 CHO/1/4 CUP
  • ½ CUP = 116 GRAMS (.032 CHO x 116 GRAMS) 3.71 CHO/1/2 CUP
  • 1 CUP = 232 GRAMS (.032 CHO x 232 GRAMS) 7.42 CHO/1 CUP

*PASTA CHO WILL BE IN ADDITION TO SOUP CHO

GLUTEN:

  • 1 CUP (145 GRAMS) DRY TUBETTI NO 29 100.77 CHO
  • TOTAL WEIGHT COOKED 350 GRAMS
  • 100.77 CHO DIVIDED BY 350 GRAMS = .287 CHO/GRAM
  • 1 TBSP = 8 GRAMS (.287 x 8 GRAMS) 2.29 CHO/TBSP
  • ¼ CUP = 4 TBSP (2.27 CHO x 4) 9.16 CHO/1/4 CUP
  • ¼ CUP = 32 GRAMS
  • *Because this pasta smaller it is denser than the usual pasta measurements.

GLUTEN FREE:

  • 1 CUP (115 GRAMS) DRY ANELLINI CORN PASTA 78.47 CHO
  • TOTAL WEIGHT COOKED 258 GRAMS
  • 78.47 CHO DIVIDED BY 258 GRAMS = .3 CHO/GRAM
  • 1 TBSP = 9 GRAMS (.3 CHO x 9 GRAMS) 2.7 CHO/TBSP
  • ¼ CUP = 4 TBSP (2.7 CHO x 4) 10.8 CHO/1/4 CUP
  • ¼ CUP = 36 GRAMS

Instructions

  1. In a large sauce pan heat olive oil. Add onion, celery, carrots, and red/yellow pepper. Cook 5 minutes until vegetables are tender.
  2. Meanwhile break up tomatoes with potato masher or hand emulsifier.
  3. Stir in stock, tomatoes, salt, pepper, basil, thyme, bay leaf and parmesan rind if using. Bring to a boil and reduce heat to simmer uncovered for 30 minutes.
  4. Drain and rinse kidney beans, and roughly chop spinach.
  5. Add pasta to boiling salted water and cook until el dente. Strain and toss with a little olive oil and serve alongside soup.
  6. Just before serving add spinach, kidney beans and parsley to soup. Adjust seasoning if desired.