Winter Minestrone Soup

Name: Winter Minestrone Soup
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 liters homemade roast chicken stock or homemade beef stock; 237 milliliters dried brown rice macaroni noodles; 1 small butternut squash, peeled, seeded and cubed; 3 x carrots, chopped; 3 x celery stalks, chopped; 1 Tbsp cider vinegar; 2 Tbsps dried basil; 237 milliliters dried cannellini beans, rinsed and picked over; 1 leave Unrefined extra virgin olive oil, Italian flat parsley and parmesan cheese to serve; 3 x garlic cloves, minced; 1 Tbsp dried oregano; 12 servings Unrefined sea salt to taste; 1 bunch Swiss chard, de-veined and sliced into 1/2 –inch strips; 1 x yellow onion, finely chopped; 59 milliliters lard, bacon fat or ghee

The recipe Winter Minestrone Soup is ready in approximately 2 hours and 24 minutes and is definitely a tremendous dairy free and vegetarian option for lovers of Mediterranean food. This recipe makes 12 servings with 143 calories, 9g of protein, and 1g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a reasonably priced soup. Head to the store and pick up cannellini beans, cider vinegar, unrefined extra virgin olive oil, and a few other things to make it today. It will be a hit at your Autumn event.