Minestrone Soup

Minestrone soup with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.

You can use canned beans (use a good quality brand, I recommend S&W or Bush's) or you can cook dry beans.

If starting with dry beans, soak about 3/4 cup of dry beans overnight in cold water (or pour boiling water over the beans and soak for 1 hour). Drain. Cover with a couple inches of salted water and bring to a boil. Reduce heat and simmer for an hour, or until tender enough to eat. Then drain and use in this recipe as directed.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 1 Tbsp minced garlic
  • 1 bay leaf
  • 2 sprigs of 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
  • 1 15-ounce can of cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper
  • Parmesan cheese, grated for garnish

Method

1 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.

2 Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.

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.

3 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.

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Comments

  1. Cin

    I love this photo, Elise. I mentioned to a work colleague once that we were going to a restaurant that served provincial Italian food, and she said, “Isn’t that just minestrone?” Yeah, that’s all they serve!

  2. Marc Canter

    Pasta Fagiole is a great variant. The texture is superb and there’s nothing like a warm, smothering Italian version of comfort food to brighten your day.

    Also anothe version from Friuli Venezia-Guilia is called ‘Yota’ – which includes Sauerkraut. It was the old Pope’s favorite soup.