| Total: | 1 hr 50 min |
| Prep: | 5 min |
| Cook: | 1 hr 45 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup great northern beans, soaked
- 1 bay leaf
- Sprig of thyme
- 4 cups beef stock
- Rind of a piece of Parmesan cheese-optional
- 2 cups Italian canned tomatoes and their juice
- Salt and pepper to taste
- 2 cups diced potatoes
- 2 cups zucchini, diced
- 2 cups shredded savoy cabbage
- 1 cup small pasta shells
- Pesto, for serving
Instructions
- In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 469 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 11 g |
| Sugar | 12 g |
| Protein | 17 g |
| Cholesterol | 5 mg |
| Sodium | 1650 mg |
Reviews
So good!!!!!! I substitute red cabbage for the savoy, black beans for the northern and a can of fire roasted diced tomatoes, its what I had on hand. I decided to give it a Mexican twist and added cumin, Mexican oregano and garlic when I added the thyme and bay leaf. Also, topped w/ a little Monterey jack and cilanto.
Eh. It was ok. Im glad Im not the only one who was confused about when to add the beef broth. Also, I used crushed tomatoes, instead of canned/plum tomatoes (says canned under ingredients, but then plum under the directions. I thought it tasted more like tomato soup with tons of veggies than a “classic” minestrone. Also, what is the “pesto enrichment” listed in the directions??
we added squash to the mix and it turned out great
I found this recipe last week when i was feeling the first chill of the season and was longing for something that tasted like it came from a high end Italian resteraunt…. It looked like a long time to cook a recipe but i went for it. I have to say it is SO PERFECT i cannot imagine making another minestrone again! I did make 4 modifications. I add THREE cloves of garlic, i’m a huge fan, and i like to use Spinach instead of the cabbage. I also use 2 bay leaves. For the beans i used both great northern AND light red kidney beans. Extra protien and fiber. As far as when to put the liquids in,,,AFter reading the other posts, it’s easy, put the stock in when you add the tomatos, that is what makes sence on most recipes. Oh, and one more thing, i used chicken stock – i’m not going to switch back to the beef, i litterally cannot stop eatting this healthy delicious soup!
This is a nice recipe for a traditional soup. I added a few tablespoons of garlic to make it feel a bit more Italian and it needed another cup or so of beef stock in my opinion, but the final product was delicious. It was easy enough to make it gluten free by using the appropriate stock and pasta, as well.
This is easily the best minestrone recipe I’ve tasted! Here are my suggestions:
–I added 1 minced clove of garlic when cooking the carrots and celery
–I used 3.5 cups of beef stock, plus 1/2 cup red wine– the wine created a delicious depth to the soup. Also, add the beef stock when you add the tomatoes.
–if cabbage isn’t your thing, substitute 1 cup chopped fresh kale
— I also ran into the too thick problem at the end, so if you like your soup “soupy” like I do, just mix a 6oz. can of tomato paste with 2-3 canfulls of water and add to the soup. Thins it out without messing with the taste.
Hope this helps!
I have made this recipe at least 10 times and it is a wonderful and welcomed hit every time. Not only is it absolutely delicious and flavorful but it is also healthy! Loaded with vegetables and accented with parmesan cheese, this hearthy soup (almost a stew) is nicely served with a crusty loaf of bread. I have been asked for this recipe by everyone who has tasted this satisfying, complete meal. Hint: To make the preparation easier, I use a “Chop Wizard” to cut chopping/dicing time by well over half.
Everyone I made this for really enjoyed it, including kids and one person who hates most vegetables. I used vegetable broth instead of beef broth, and it was still fantastic.
No where in this recipe does it state when to add the beef stock???? After the veggies or before you add the pasta?
Made it once, and it tasted pretty good, but it never said when to add the beef stock. I realized this halfway through cooking it, and I think I should have added it sooner than I did. It came out pretty thick, like a stew. I’m going to try it again, and add the stock sooner to see if that thins it up. Really liked the taste, but may add some more spices.