Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Waterless Minestrone Soup
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- Level: Easy
- Total: 1 hr 25 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 394
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 734 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 16 grams
- Sugar
- 18 grams
- Protein
- 19 grams
Soups traditionally contain some form of added liquid — usually broth or stock (such as chicken, beef, vegetable or fish) or just plain water. We set out to make a soup without added liquid, using vegetables with high water content to create a nutritionally dense broth. Napa cabbage, tomatoes, kale, celery and zucchini all contribute water (as well as fiber and other nutrients) to this healthy soup that contains 16 grams of fiber per serving. Inspired by both the content creator Jon Kung and the flavors of classic minestrone, our version swaps crunchy toasted sourdough for the traditional pasta.
- Level: Easy
- Total: 1 hr 25 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 394
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 734 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 16 grams
- Sugar
- 18 grams
- Protein
- 19 grams
Ingredients
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Directions
- Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the carrots and celery and cook until slightly softened, about 3 minutes. Add the tomato paste and cook, stirring constantly, until it darkens, about 2 minutes. Stir in the Italian seasoning, red pepper flakes, minced garlic, bay leaves and Parmesan rind and cook until the garlic is fragrant, about 1 minute. Reduce the heat to low. Layer the tomatoes in the pot, followed by the cabbage leaves, then sprinkle with the salt. Layer the kale leaves on top of the cabbage, followed by the cannellini beans. Cook, covered with a tight-fitting lid and stirring occasionally, until the cabbage and kale are tender and the tomatoes have broken down, about 30 minutes.
- Stir in the zucchini and cook, covered, until tender, 10 to 15 minutes. Remove and discard the Parmesan rind and bay leaves.
- For serving, toast the sourdough slices until golden, then rub with the remaining clove of garlic. Cut each slice in half.
- Divide the soup into 4 bowls, garnish each bowl with the grated Parmesan and scatter with the sliced basil. Serve with the bread.
