Minestrone Tricolore Recipe

Name: Minestrone Tricolore Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. potatoes, peeled & roughly diced; 3 tbsp. finely minced yellow onion; 2 tbsp. butter; 3 tbsp. vegetable oil; 3 tbsp. finely minced carrot; 3 tbsp. finely minced celery; 5 tbsp. freshly grated Parmesan cheese; 1 c. lowfat milk; 2 c. homemade meat broth or possibly 1/2 c. canned beef broth, mixed with 1 1/2 c. water; Salt to taste; 2 tbsp. minced parsley

Servings: persons

1 1/2 lbs. potatoes, peeled & roughly diced
3 tbsp. finely minced yellow onion
2 tbsp. butter
3 tbsp. vegetable oil
3 tbsp. finely minced carrot
3 tbsp. finely minced celery
5 tbsp. freshly grated Parmesan cheese
1 c. lowfat milk
2 c. homemade meat broth or possibly 1/2 c. canned beef broth, mixed with 1 1/2 c. water
Salt to taste
2 tbsp. minced parsley

1
1.
2
Put the potatoes and just sufficient cool water to cover in a stock pot.
3
Cover and bring to a boil.
4
Cook at a moderate boil till potatoes are tender.
5
Puree the potatoes with their liquid through a food mill; put back into pot.
6
Set aside.
7
2.
8
In a skillet, saute/fry the minced onion, with all the butter and oil, over medium heat till pale gold in color.
9
Add in the minced carrot and celery and cook for about 2 min, but not long sufficient to let the vegetables become soft, since you want them to be crunchy in the soup.
10
3.
11
Add in the entire contents of the skillet to the pureed potatoes in the pot.
12
Turn on the heat to medium and add in the grated Parmesan cheese, lowfat milk and broth.
13
Stir and cook at a steady simmer for a few min, till the cooking fat floating on the surface is dispersed throughout the soup and the consistency of the soup is which of liquid cream.
14
Add in salt to taste.
15
(Bear in mind which this soup will thicken as it cools in the plate; if the soup is too dense, simply add in equal parts of broth and lowfat milk as required.)
16
4.
17
When done, fold in the parsley off the heat.
18
Serve in hot soup plates and additional freshly grated Parmesan cheese on the side.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs. potatoes, peeled & roughly diced, 3 tbsp. finely minced yellow onion, 2 tbsp. butter, 3 tbsp. vegetable oil, and more.

Yes, Minestrone Tricolore Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!