Ingredients for Calamonicia Minestrone
- Dried Kidney Beans
- Olive Oil
- Garlic Clove
- 1 medium chopped onion
- Canned Tomato
- Shelled Peas
- Fava Beans
- Parsley
- Celery
- Carrot
- Raw Potatoes
- 6 cups vegetable broth
- Salt & Pepper
- Spaghetti
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Calamonicia Minestrone? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Calamonicia Minestrone
- Soak 1 cup dried borlotti beans overnight in cold water.
- Drain and rinse the soaked beans thoroughly.
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat.
- Add 2 cloves minced garlic, 1 medium chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), and 1 zucchini (chopped). Sauté for 5-7 minutes, until softened.
- Add 1 (28 ounce) can crushed tomatoes, 6 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and salt and pepper to taste. Stir well.
- Bring to a simmer, then add the soaked beans.
- Reduce heat to low, cover, and simmer for approximately 1 hour and 15 minutes, or until the beans are tender. Stir occasionally.
- Add 1 cup small pasta (ditalini, elbow macaroni, or small shells) or 1/2 cup Arborio rice.
- Continue to simmer for another 15 minutes, or until the pasta/rice is cooked through, stirring occasionally.
- Before serving, stir in 1/4 cup chopped fresh parsley (optional).
- Serve hot, garnished with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
5g
Carbs
16g
