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RECIPE
20 INGREDIENTS 7 STEPS 1hr 55min

Hearty Minestrone

A healthy and delicious way to enjoy freshly prepared vegetables year-round. Reduce the total time required by prepping the veggies as you go.
Hearty Minestrone Recipe | SideChef
A healthy and delicious way to enjoy freshly prepared vegetables year-round. Reduce the total time required by prepping the veggies as you go.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 55min
Total Time
$5.18
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 Tbsp
1
(5 oz)
Medium Onion , diced
2 stalks
(5 oz)
Celery , sliced
4 cloves
Garlic , minced
about 2 tsp
2 cups
Chopped Green Cabbage
about 12 oz
1 tsp
plus more to taste
1/2 tsp
Freshly Ground Black Pepper
plus more to taste
8 cups
Vegetable Stock
or Chicken Stock or Broth
3
(12 oz)
Large Plum Tomatoes , cored, chopped
1
Large Russet Potato , peeled, quartered
1 can
(15 oz)
Chickpeas , rinsed, drained
1
(7 oz)
Medium Zucchini , quartered
3 cups
trimmed and cut in 1-inch pieces
2
(9 oz)
Large Carrots , quartered
1 can
(15 oz)
Red Kidney Beans , rinsed, drained
8
cut in thin strips
1/2 cup
2 Tbsp
Chopped Fresh Oregano
1/2 cup
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
880
FAT
19.4 g
PROTEIN
40.4 g
CARBS
135.1 g

Author's Notes

Makes 4 quarts.

If you plan to freeze this soup, you may want to replace the potato with cubes of turnip. Potatoes really don’t freeze well. They have a tendency to become grainy when defrosted.

If you’d like the base of your minestrone to be thicker, you can simply puree more of the solids from the original simmer.

Cooking Instructions

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Step 1
Melt Butter (2 Tbsp) and Olive Oil (2 Tbsp) in a dutch oven or stockpot of at least 5 1/2 qt capacity.
Step 2
Set heat to medium and add Onion (1) , Celery (2 stalks) , Garlic (4 cloves) , and Green Cabbage (2 cups) . Mix ingredients well, add Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp) . Saute' for about 10 minutes.
Step 3
Once vegetables are translucent, add Vegetable Stock (8 cups) along with the Plum Tomatoes (3) , Russet Potato (1) , and Chickpeas (1 can) . Bring to a boil then lower heat to medium and simmer for 30 minutes.
Step 4
Remove about 4 cups of mixture (mostly solids) to a heatproof container. Blend until smooth with an immersion blender. Return blended ingredients to the pot to incorporate with soup.
Step 5
Add Zucchini (1) , Green Beans (3 cups) , Carrots (2) , and Red Kidney Beans (1 can) to the pot and return to a boil. Reduce heat to medium-low and simmer for an additional 25 minutes.
Step 6
Stir in the Fresh Basil Leaves (8) , Fresh Parsley (1/2 cup) , and Fresh Oregano (2 Tbsp) . Remove from heat and, if necessary, add salt and pepper to taste.
Step 7
Serve immediately, topped with Grated Parmesan Cheese (1/2 cup) .
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Nutrition Per Serving
Calories
880
% Daily Value*
Fat
19.4 g
25%
Saturated Fat
7.1 g
36%
Trans Fat
0.1 g
--
Cholesterol
26.9 mg
9%
Carbohydrates
135.1 g
49%
Fiber
33.0 g
118%
Sugars
28.9 g
--
Protein
40.4 g
81%
Sodium
2953.9 mg
128%
Vitamin D
0.1 µg
0%
Calcium
483.1 mg
37%
Iron
12.6 mg
70%
Potassium
2886.0 mg
61%
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