Minestrone(Soup)
A hearty, vegetable-rich minestrone soup featuring fresh herbs and beans, perfect for comforting meals and suitable for vegetarians or those seeking a nutritious, flavorful dish.
Ingredients
- 3 medium carrots, chopped coarsely
- 3 stalks celery, chopped coarsely ⓘ
- 1/4 lb. green beans, cut in 1-inch pieces ⓘ
- 1 large potato, cut in 3/4-inch cubes
- 2 medium zucchini, cut in 1/2-inch cubes ⓘ
- 1/2 lb. cabbage, shredded coarsely ⓘ
- 1 clove garlic, minced ⓘ
- 1/3 cup olive oil ⓘ
- 3 tablespoons butter ⓘ
- 2 medium onions, chopped ⓘ
- 3 1/2 cups beef broth ⓘ
- 1 1/2 cups water ⓘ
- 1 (28 oz.) can Italian tomatoes, chopped ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon dried basil, crumbled ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon dried rosemary, crumbled
- 1 bay leaf ⓘ
- 1 can cannellini beans, drained and rinsed ⓘ
Instructions
- Heat olive oil and butter in a 5-quart Dutch oven over medium heat.
- Add chopped onions; sauté until soft and golden, about 6 to 8 minutes.
- Stir in carrots, celery, green beans, and potato; sauté for 5 minutes.
- Add zucchini, cabbage, and minced garlic; sauté for 3 minutes.
- Pour in beef broth, water, and reserved juice from chopped tomatoes.
- Add chopped tomatoes, salt, dried basil, dried rosemary, pepper, and bay leaf.
- Bring to a boil, then reduce heat to low.
- Simmer, covered, stirring occasionally, for about 1 1/2 hours.
- Add drained and rinsed cannellini beans to the soup.
- Uncover and cook until the soup thickens, about 30 to 40 minutes.
- Remove the bay leaf before serving.
Nutrition & Diet Analysis (per serving)
916
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).