Maced Minestrone

Ingredients

• 2 tablespoons safflower oil
• 2 tablespoons unsalted butter
• 1 large onion, diced
• ½ cup diced celery
• 2 cups diced peeled carrots (about 6 medium carrots)
• 1 cup diced peeled potatoes, preferably yellow Finn
• 1 cup diced red bell peppers
• 1 cup diced stewed tomatoes
• ¼ teaspoon cayenne
• ¼ teaspoon ground ginger
• ¾ teaspoon ground mace
• 6 cups rich chicken broth
• ½ cup chopped basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    330 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 11 grams protein; 26 milligrams cholesterol; 572 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 cups

Preparation

1. In a large kettle over medium heat, heat the oil and butter. Add the onion and cook, stirring, until it is softened, about 2 minutes. Add the celery, carrots, potatoes and red bell peppers and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, cayenne, ginger, mace and chicken broth and bring to a boil. Lower the heat and simmer, uncovered, until the vegetables are very tender, about 1/2 hour. Stir in the basil and serve.

45 minutes