Crowd-Size Minestrone
Ingredients
- 1 tablespoon vegetable oil ⓘ
- 2 garlic cloves, finely chopped ⓘ
- 1 medium onion, chopped (1/2 cup) ⓘ
- 4 cups chicken broth or 4 cups water ⓘ
- 4 cups tomato juice
- 1 cup dry red wine or 1 cup water
- 1 tablespoon dried basil leaves ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon dried oregano leaves ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 medium green cabbage, chopped (3 cups) ⓘ
- 2 small zucchini, chopped (2 cups) ⓘ
- 2 medium carrots, sliced (1 cup) ⓘ
- 2 stalks celery, chopped ⓘ
- 28 ounces diced tomatoes, undrained ⓘ
- 2 (15 ounce) cans beans, rinsed and drained (such as kidney, garbanzo or great northern) ⓘ
- 10 ounces frozen chopped spinach, thawed and squeezed to drain ⓘ
- grated stella parmesan cheese ⓘ
Instructions
- Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
- Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
- To Refrigerate:
- Refrigerate tightly covered no longer than 48 hours.
- To Reheat From Refrigerator:
- Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).