Minestrone from Campania #SoupSaturdaySwappers

This delicious, fresh, vegetable soup has it's roots in Campania, Italy.  Unlike other Minestrone Soup this version does not contain tomatoes.

We are welcoming Spring with Fresh Vegetable Soups over at Soup Saturday Swappers.......

My friend Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice is hosting this month and requested that we join her in creating a soup using fresh vegetables. No frozen or canned vegetables allowed.

This is what we are serving up........

• Colombian Crema de Aguacate by Pandemonium Noshery
• Cream of Mushroom Soup by Palatable Pastime
• Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories
• Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe
• Minestrone from Campania by A Day in the Life on the Farm
• Pesang Manok by Culinary Adventures with Camilla
• Poached Shrimp & Spring Onion Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan Style Turkey Soup by Making Miracles

The Farmers markets are just starting to open up so I was looking for a soup that contained root vegetables that are available fresh all year long.  I have shared other minestrone recipes with you , like this Lightened Up version, this version with Pesto, and this Spring Minestrone with Chicken Meatballs.

The first two versions contains tomatoes and it is nowhere near tomato season here in Michigan and canned were not allowed.  The final version contains fresh spring vegetables that weren't readily available yet either so I went in search of a version I could share with you for this event.

This version from Campania uses carrots, celery, potatoes. leeks and cabbage.  It also called for green beans and peas but I only had frozen so I omitted them.  Made with Vegetable Broth this is a delicious vegan friendly soup that is hearty enough to be a meal.

Soup Saturday Swappers get together on the 3rd Saturday of each month and make a soup or stew based on a theme by one of our members.  If you are a blogger and would like to join in the fun please leave a comment below and I will be happy to invite you to our group.

#vegetables, #Vegetarian, #vegan, #soup

Soups

Italian

Yield: 4 servings

Author: Wendy Klik

Minestrone from Campania

This delicious, fresh, vegetable soup has it's roots in Campania, Italy. Unlike other Minestrone Soup this version does not contain tomatoes.

Prep time: 15 MCook time: 30 MTotal time: 45 M

Ingredients:

• 1 t. olive oil
• 4 c. vegetable broth
• 1 c. water
• 1/2 small head cabbage, cored and sliced
• 2 carrots, scraped and sliced
• 2 stalks celery, sliced
• 1 lg. russet potato, peeled and diced
• 1 leek, white and light green parts, cut in half, well rinsed and sliced
• 1/2 c. small pasta
• 3-4 basil leaves, chopped
• salt and pepper, to taste
• Parmesan cheese for topping, if desired

Instructions:

1. Heat the olive oil in a large soup pot over med high heat.  Add the leeks, cabbage, carrots, celery and potatoes. Season with salt and pepper.  Cook and stir until leek is fragrant.
2. Add the broth, bring to a boil and cook until vegetables are crisp tender.  Add the water and the pasta and cook until the pasta is al dente and the vegetables are tender.  Stir in the basil, season with additional salt and pepper if needed and serve.  
3. You may pass parmesan cheese for those not following a vegan diet.

Calories
120.07

Fat (grams)
1.98

Sat. Fat (grams)
0.48

Carbs (grams)
22.49

Fiber (grams)
2.95

Net carbs
19.54

Sugar (grams)
4.23

Protein (grams)
3.72

Sodium (milligrams)
806.64

Cholesterol (grams)
1.07

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