- Prep: 55 min
- Cook Time: 2 hr 15 min
- Serving: 6
Minestrone Soup is a traditional favorite and satisfies every time. Use vegetable broth to make it vegetarian.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 zucchini, diced
- 1 garlic clove, minced
- 3 medium potatoes, unpeeled and diced
- 3 cups Savoy cabbage, sliced thin
- 1, 15 1/2 ounce can cannellini beans, drained
- 1, 14 1/2 ounce can diced tomatoes, undrained
- 2, 14 ounce cans chicken broth
- 3 cups water
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- grated Parmesan cheese
Directions
- Heat oil in a large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients, except cheese. Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours. Serve with Parmesan.



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