Surprisingly, minestrone soup is actually a traditional way to use up sweet whey. Or perhaps it’s unsurprising, give how many Italian cheeses there are out there. Either way, this is a hearty Italian soup that is perfect for whey (even kefir cheese whey).Print
Minestrone soup is a traditional way to use up extra whey from making cheese or Greek yogurt. Here is a delicious recipe that is perfect with a little whey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6-8 1x
- Category: Soup
- Cuisine: Italian
- 4 tbsp olive oil (or 2 tbsp olive oil and 2 slices of bacon)
- 1 1/2 cup chopped onion
- 3/4 cup chopped carrots
- 3/4 cup minced celery (including leaves)
- 1/2 head of cabbage, chopped
- 1 cup chopped vegetable (chard, zucchini or mushroom)
- 1 sprig of fresh rosemary or 1 tsp dried
- 1/4 cup chopped fresh basil (1 tsp dried)
- 1/4 cup chopped fresh parsley (1 tsp dried)
- 1 large can of chopped tomatoes
- 1 large can of chickpeas or 2 cups cooked chickpeas
- 8 cups of liquid (mix of broth, water and whey)
- 2 tsp salt (to taste)
- 1 cup pasta
- Parmesan rind or fresh grated Parmesan
- Fry bacon, then add vegetables and cook until tender.
- Add in the herbs, tomatoes, liquid, beans, salt and Parmesan rind (if using), and simmer for 30 minutes.
- Remove rosemary sprig and add in pasta. Simmer until pasta is cooked (about 10 min.)
- Season to taste and serve with a drizzling of olive oil and more Parmesan.
- We have used whey for all the liquid. However, I suggest that it’s best to stick with whey up to 50% of the liquid to avoid making ricotta with your soup.
- If it’s not cabbage season, just substitute with another vegetable. Fresh greens, zucchini or mushrooms all taste good.
Keywords: whey, simple, gluten free, winter, fall, comfort food