Minestrone soup is a classic Italian favorite. Our version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese. It's hearty and delicious for soup season and beyond.
Ingredients
1/4 cup extra virgin olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 tablespoon minced garlic
1 bay leaf
2 sprigs fresh thyme or a teaspoon of dried thyme
1/4 teaspoon fennel seeds, crushed
1 Yukon gold potato, peeled and cut into 3/4-inch chunks
2 cups sliced savoy or curly cabbage
1 zucchini, cut into 3/4-inch chunks
2 medium fresh ripe tomatoes (romas if available), cored, peeled, chopped
6 cups chicken stock (or vegetable stock for vegetarian version)
1 15-ounce can cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
1/4 cup chopped fresh parsley
Salt
Freshly ground black pepper
Parmesan cheese, grated for garnish
Instructions
1Sauté the vegetables: Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more. Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
2Simmer the soup: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
3Finish the soup: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs. Serve with a sprinkle of grated Parmesan cheese. Did you enjoy this recipe? Let us know with a rating and review!
