Minestrone - Williams Sonoma Recipe

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Minestrone - Williams Sonoma
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Ingredients
23
Count
Nutrition
664
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Directions:.
  2. To make the pesto, preheat an oven to 350°F Spread the nuts on a baking sheet and toast until they take on color and are fragrant, 5 to 8 minutes. Let cool. In a food processor, combine the nuts, basil and garlic. Pulse until the basil is chopped. Add the cheese and pulse to combine. With the motor running, pour in the 1/2 cup oil, a few drops at a time, until the mixture has the consistency of mayonnaise, adding more oil as needed. Season with salt and pepper. You will need 1/4 cup of the pesto for the soup.
  3. To make the soup, if using dried beans, pick over and discard any misshapen beans and stones. Rinse, drain and place in a pot with water to cover by 2 inches. Bring to a boil, boil for 2 minutes, then cover, remove from the heat and let stand for 1 hour. Drain and return to the pot with fresh water to cover by 2 inches. Bring to a boil, reduce the heat to low, cover and simmer until tender, 45 to 60 minutes. Add salt during the last 10 minutes of cooking. If using canned beans, drain and rinse well.
  4. In a large soup pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until softened and translucent, about 10 minutes. Add the pancetta and cook, stirring, until tender, about 5 minutes more. Add the carrots and celery and cook, stirring, until beginning to soften, just a few minutes. Add the tomatoes and enough water to cover amply. Bring to a boil, reduce the heat to low, cover and simmer until the tomatoes break down, about 10 minutes.
  5. Meanwhile, if desired, place half of the white beans in a food processor or blender with a little of the cooking liquid or, if using canned beans, a little broth. Puree until smooth.
  6. Add the potatoes, zucchini, green beans, white beans (including pureed, if using), Swiss chard (if using) and pasta to the pot and simmer until the vegetables and pasta are cooked, about 15 minutes. Stir often to prevent sticking. Swirl in the 2 Tbs. extra-virgin olive oil. Season with salt and pepper.
  7. Remove from the heat and stir in the pesto. Ladle into warmed bowls and serve immediately. Pass the Parmesan at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 664.49 Kcal (2782 kJ)
Calories from fat 424.29 Kcal
% Daily Value*
Total Fat 47.14g 73%
Cholesterol 24.2mg 8%
Sodium 664.34mg 28%
Potassium 984.37mg 21%
Total Carbs 47.41g 16%
Sugars 9.1g 36%
Dietary Fiber 7.78g 31%
Protein 16.38g 33%
Vitamin C 20.8mg 35%
Vitamin A 1.2mg 41%
Iron 2.9mg 16%
Calcium 279.9mg 28%
Amount Per 100 g
Calories 114.35 Kcal (479 kJ)
Calories from fat 73.02 Kcal
% Daily Value*
Total Fat 8.11g 73%
Cholesterol 4.16mg 8%
Sodium 114.33mg 28%
Potassium 169.4mg 21%
Total Carbs 8.16g 16%
Sugars 1.57g 36%
Dietary Fiber 1.34g 31%
Protein 2.82g 33%
Vitamin C 3.6mg 35%
Vitamin A 0.2mg 41%
Iron 0.5mg 16%
Calcium 48.2mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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