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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A hearty authentic Minestrone soup! Great served topped with Parmesan cheese and with Italian bread. Ingredients:
1/4 lb green beans, cut in 1 inch pieces |
2 medium zucchini, diced |
1 large potato, peeled and large diced |
1/2 lb cabbage, shredded |
3 stalks celery, coarsely chopped |
3 tablespoons butter |
2 onions, chopped |
3 carrots, coarsely chopped |
1 garlic clove, minced |
28 ounces crushed plum tomatoes |
42 ounces beef broth |
1 1/2 cups water |
1/2 teaspoon salt |
1/2 teaspoon basil |
1/4 teaspoon rosemary |
1/4 teaspoon pepper |
1 bay leaf |
16 ounces cannellini beans |
1 cup ditalini |
Directions:
1. Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
2. Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
3. Add broth, water and tomatoes to pot. Stir in all spices.
4. Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
5. Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.
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