Vegetable Minestrone
Yields 10-12 servings
Ingredients
For Soup
- 3 tbsp olive oil
- 2-3 cloves garlic, minced
- 1 large Spanish onion, diced
- 2 ribs celery, diced
- 4 large carrots, sliced
- 3 cups diced white cabbage
- 2 cans garbanzo beans (15 or 16 oz each), divided
- 15 or 16 oz can cannellini beans
- 15 or 16 oz can kidney beans
- 28 oz can crushed tomatoes
- 28 oz can stewed or peeled tomatoes (San Marzano suggested)
- 10 cups chicken stock (vegetable stock can be substituted)
- 2 cups tomato juice
- 2-3 bay leaves
- 2 tsp dried oregano
- salt & pepper
- 2 tsp dried basil
- 2 zucchini, diced
- 2 summer squash, diced
- 1 lb fresh green beans, snipped
- 3 cups fresh spinach
- ¼ cup chopped parsley leaves
- ¼ cup chopped basil leaves
- 1 tbsp balsamic vinegar or reduction
For Pasta
- 1 cup ditalini or small ridged pasta, cooked according to package directions
- ice water
- olive oil
- chopped parsley leaves
Serving Suggestions
- Parmigiano Reggiano, grated
- crusty bread or breadsticks
How-to
- Heat a heavy-bottomed stockpot to medium-high heat and add the olive oil
- Add the onions, celery, carrots, garlic and cabbage and sauté for 10-12 minutes
- Add the tomatoes, juices, stock, kidney beans, garbanzo beans and one can of the cannellini beans
- Take the other can of cannellini beans and puree in a food processor until smooth and add to the soup along with the dried herbs and bay leaves
- Bring to a boil and then turn down to a simmer, cover and cook for 35 minutes
- Remove the cover and add the remaining vegetables, parsley, basil and balsamic vinegar. Season with salt and pepper and cook an additional 15 minutes
- While the remaining vegetables are simmering, cook pasta according to package directions. Toss with 2 tbsp olive oil, and about a tbsp of the parsley. Set aside
- To serve, spoon some of the cooked pasta into individual bowls. Top with the soup and stir to combine
- Garnish with grated Parmesan cheese and crusty bread or breadsticks