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Olive Garden Minestrone Soup

From Famous Brand Recreated Recipes - PDF version (2020).

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A historical recipe

Famous Brand Recreated Recipes - PDF version, by Miyoko Goto (2020).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. 1/2 cup carrots peeled
  2. 15 ounces canned kidney beans drained
  3. a pinch of salt

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 2 tablespoons olive oil 1 cup white onion diced 1/2 cup celery diced 1/2 cup carrots peeled, diced 1 zucchini diced 2 teaspoons minced garlic 14 ounces canned diced tomatoes 32 ounces vegetable stock 1 bay leaf 1 1/2 tablespoons Italian seasoning 2 tablespoons tomato paste 15 ounces canned small white beans drained and rinsed 15 ounces canned kidney beans drained and rinsed 1 cup frozen green beans You can use fresh 1/2 cup small shell shaped pasta parsley for garnish Heat olive oil in a large stockpot over medium heat.
  2. When oil is hot add onions, celery, carrots, and garlic.
  3. Add a pinch of salt to help the vegetables sweat.
  4. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
  5. Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot.
  6. Bring to a boil and turn down to simmer.
  7. Add white beans, kidney beans, green beans, zucchini, and pasta.
  8. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
  9. Season with salt and pepper.
  10. If desired, garnish with parsley.
  11. Variations on this soup!
  12. You can use roasted diced tomatoes for a fun flavor.
  13. Consider using yellow squash instead of zucchini.
  14. Add more fresh vegetables if desired.
  15. If you have left over vegetables in your refrigerator consider adding them to this recipe.
  16. It's a great way to use up left overs.
  17. (My Grandmother would call this soup "Got to Go Soup".

Plating

Cookware for this recipe

  • Large pot
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Colander
Source not stated by archive.org
Credit

From Famous Brand Recreated Recipes - PDF version (2020), character 24926 of the text, digitised by the Internet Archive: https://archive.org/details/famousbrandrecreatedrecipesmiyokofgoto

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.