Serves 6
110 min
Minestrone Soup
Recipe GLPR4a962a1452ad53
A hearty, wholesome vegetable and legume soup featuring tender cannellini and garbanzo beans simmered with fresh herbs, ripe tomatoes, seasonal vegetables, and a Parmesan rind for deep umami flavor. Finished with small pasta and a splash of red wine, this classic Italian-American soup is naturally vegetarian and perfect for feeding a crowd.
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Ingredients
2 tablespoons Olive oil
1 Medium onion, chopped
3 cloves Garlic cloves, minced
¾ cup Dry cannellini beans
¼ cup Dry garbanzo beans (chickpeas)
6 cups Water
1 Bay leaf
2 teaspoons Fresh thyme
2 teaspoons Fresh rosemary
2 teaspoons Fresh oregano
1½ teaspoons Salt
1 teaspoon Black pepper
2 cups Chopped tomatoes with juice
1 cup Fresh green beans, trimmed and cut
1 cup Zucchini, sliced and quartered
2 inch piece Parmesan cheese rind
½ small head Napa cabbage, chopped
⅓ cup Soup pasta (ditalini or small shells)
½ cup Red wine
to taste Shredded Parmesan cheese for garnish
Directions
Rinse the dry cannellini and garbanzo beans under cold water and pick through them for any debris.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the water, cannellini beans, garbanzo beans, bay leaf, thyme, rosemary, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes, until the beans are nearly tender.
Stir in the chopped tomatoes with their juice, green beans, zucchini, and Parmesan cheese rind. Continue simmering for 15 minutes.
Add the chopped Napa cabbage and red wine. Simmer for another 5-10 minutes until the cabbage is tender.
Stir in the soup pasta and cook for 8-10 minutes until the pasta is tender. Taste and adjust seasoning with additional salt and pepper as needed.
Remove the Parmesan cheese rind and bay leaf. Ladle the soup into bowls and top each serving with shredded Parmesan cheese.
