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Farmers’ Market Minestrone

Farmers’ Market Minestrone Recipe

  • 2 large ripe tomatoes, cored, seeded, and cut into large chunks, or 1 (15-ounce) can diced tomatoes
  • 3 carrots, trimmed and cut into 2-inch pieces
  • 3 ribs celery, trimmed and cut into 2-inch pieces
  • 1 large onion, cut into chunks
  • 3 scallions, bulbs and stems cut crosswise into large pieces
  • Stalks and fronds of 1 fennel bulb, cut into large pieces (reserve the bulb for the soup)
  • 4 sprigs fresh thyme
  • 4 sprigs fresh flat-leaf parsley
  • 1 teaspoon kosher or sea salt
  • ¼ cup Extra Virgin Olive Oil
  • 8 cups (2 quarts) cold water
  • ¼ teaspoon whole black peppercorns
  • 3 tablespoons Extra Virgin Olive Oil, plus additional for drizzling
  • 2 medium carrots, trimmed and cut into ½-inch dice
  • 1 fennel bulb, cut into ½-inch dice
  • 3 purple or green scallions or spring onions, bulbs and tender stems cut crosswise into thin slices
  • 1 zucchini, cut into ½-inch dice (about 1 cup)
  • 1 yellow squash, cut into ½-inch dice (about 1 cup)
  • 1 teaspoon kosher or sea salt
  • 1 (15-Ounce) can chickpeas, drained and rinsed
  • 1 cup fresh or frozen corn kernels (briefly thawed if frozen)
  • 1 batch Meatballs from the Pasta Timballo
  • 2 cups small shell-shaped pasta
  • 5 ounces fresh spinach leaves
  • 1 packed cup shredded fresh basil leaves
  • 1 cup freshly grated Parmigiano Reggiano
  • 1 cup freshly grated Pecorino Romano
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 327kcal (16%)
Total Fat 16g (25%)
Saturated Fat 5g (25%)
Cholesterol 18mg (6%)
Total Carbohydrate 33g
Dietary Fiber 5g
Sugars 3g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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