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Minestrone with Frozen Vegetables

Tired of the same old soups? Make minestrone and wow your family! Minestrone is a classic Italian soup that even a beginner cook can pull off. Give this fragrant, appetizing soup a try and treat your household to it. Everyone in our family fell in love with it :)

KateriNNaAuthor avatar
Recipe author
Frozen vegetable soup Minestrone
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 21 % 8 g
Carbohydrates 66 % 25 g
188 kcal
GI: 52 / 48 / 0
  • First rinse the vegetable blend, then add the chopped tomatoes, leek, garlic, and allspice. Put all the vegetables in a skillet with warm olive oil and sauté for 10–12 minutes. Then transfer everything to a pot, add water, and bring it to a boil. Salt to taste and cook a few minutes more. Lift the vegetables out with a slotted spoon and blend half of them. Return the blended portion to the soup, add the pasta, and cook for another 10–15 minutes. Then take the minestrone off the heat, cover it tightly, and let it stand for another half hour — the pasta will finish cooking in that time, and the vegetables won't overcook. Your frozen-vegetable minestrone is ready! Garnish with sprigs of fresh herbs at serving time. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Pasta, premium grade, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in \/ with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Garlic - 143  kcal/100g
  • Leek - 33  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Allspice - 263  kcal/100g
  • Frozen Italian mixture - 114  kcal/100g

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