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Servings:

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.

Total Time

1hr 55min

5.0

1 Rating

Author: A Hint of Rosemary

Servings:

Ingredients

•

2 Tbsp

Butter

•

2 Tbsp

Olive Oil

•

1
(5 oz)

Medium Onion , diced

•

2 stalks
(5 oz)

Celery , sliced

•

4 cloves

Garlic , minced

•

2 cups

Chopped Green Cabbage

•

1 tsp

Kosher Salt

•

1/2 tsp

Freshly Ground Black Pepper

•

8 cups

Vegetable Stock

or Chicken Stock or Broth

•

3
(12 oz)

Large Plum Tomatoes , cored, chopped

•

Large Russet Potato , peeled, quartered

•

1 can
(15 oz)

Chickpeas , rinsed, drained

•

1
(7 oz)

Medium Zucchini , quartered

•

3 cups

Green Beans

•

2
(9 oz)

Large Carrots , quartered

•

1 can
(15 oz)

Red Kidney Beans , rinsed, drained

•

Large Fresh Basil Leaves

•

1/2 cup

Chopped Fresh Parsley

•

2 Tbsp

Chopped Fresh Oregano

•

1/2 cup

Grated Parmesan Cheese

Cooking Instructions

Melt Butter (2 Tbsp) and Olive Oil (2 Tbsp) in a dutch oven or stockpot of at least 5 1/2 qt capacity.

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.

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.

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.

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.

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.

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

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.

Nutrition Per Serving

CALORIES

872

FAT

19.3 g

PROTEIN

40.0 g

CARBS

133.3 g