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SideChef
Recipes
Beans & Legumes
Hearty Minestrone

20 INGREDIENTS • 7 STEPS • 1HR 55MINS

Hearty Minestrone

Recipe

5.0

1 rating
A healthy and delicious way to enjoy freshly prepared vegetables year-round. Reduce the total time required by prepping the veggies as you go.
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A healthy and delicious way to enjoy freshly prepared vegetables year-round. Reduce the total time required by prepping the veggies as you go.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

1HR 55MINS

Total Time

$5.16

Cost Per Serving

Ingredients

Servings
4
us / metric
Butter
2 Tbsp
Butter
Olive Oil
2 Tbsp
Olive Oil
Onion
1
(5 oz)
Medium Onion, diced
Celery
2 stalks
(5 oz)
Celery, sliced
Garlic
4 cloves
Garlic, minced
about 2 tsp
Green Cabbage
2 cups
Chopped Green Cabbage
about 12 oz
Kosher Salt
1 tsp
Kosher Salt
plus more to taste
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
plus more to taste
Vegetable Stock
8 cups
Vegetable Stock
or Chicken Stock or Broth
Plum Tomato
3
(12 oz)
Large Plum Tomatoes, cored, chopped
Russet Potato
1
Large Russet Potato, peeled, quartered
Chickpeas
1 can
(15 oz)
Chickpeas, rinsed, drained
Zucchini
1
(7 oz)
Medium Zucchini, quartered
Green Beans
3 cups
Green Beans
trimmed and cut in 1-inch pieces
Carrot
2
(9 oz)
Large Carrots, quartered
Red Kidney Beans
1 can
(15 oz)
Red Kidney Beans, rinsed, drained
Fresh Basil Leaf
8
Large Fresh Basil Leaves
cut in thin strips
Fresh Parsley
1/2 cup
Chopped Fresh Parsley
Fresh Oregano
2 Tbsp
Chopped Fresh Oregano
Grated Parmesan Cheese
1/2 cup
Grated Parmesan Cheese
about 1 1/2 oz

Nutrition Per Serving

VIEW ALL
Calories
872
Fat
19.3 g
Protein
40.0 g
Carbs
133.3 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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).
step 7 Serve immediately, topped with Grated Parmesan Cheese (1/2 cup).

Tags

Beans & Legumes
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Potatoes
Vegetables
Soups & Stews
Winter
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