Minestrone
- Category
- Soups
- Published Date
- Served
- 4 Servings
- Preparation
- 800 minutes
- Rating
A hearty and flavorful Italian vegetable soup made with a variety of beans, vegetables, and aromatics, perfect for a comforting meal
Ingredients
-
Cranberry Beans
Dried Borlotti Beans
3 1/2 oz (100g) -
White kidney beans
Dried Cannellini Beans
3 1/2 oz (100g) -
Water
8 1/2 cups (2 l) -
Extra-virgin olive oil
1/3 cup (80 ml) -
Leek
White part, diced
3 oz (90 g) -
Celery
Diced
3 oz (70 g) -
Potatoes
Diced
7 oz (200 g) -
Zucchini
Diced
5 oz (150 g) -
Carrots
Peeled and diced
3 oz (80 g) -
Pumpkin
Peeled and diced
3 1/2 oz (100 g) -
Savoy Cabbage
Diced
3 1/2 oz (100 g) -
Green Beans
Diced
3 1/2 oz (100 g) -
Salt
to taste -
Parsley
Fresh, Chopped
1 bunch -
Parmigiano Reggiano Sheese
for garnish
Preparation
Directions
Step 1
Soak the dried beans separately in cold water overnight; drain.
Step 2
Place the beans in a pot of cold, unsalted water and bring to a boil. Lower the heat to a simmer and cook until the beans are almost tender, about 40 minutes; drain.
Step 3
Meanwhile, bring the 8 1/2 cups (2 l) of water to a boil in a saucepan.
Step 4
In a large skillet, heat half the olive oil over medium heat and sauté the vegetables for 4 to 5 minutes. Add the vegetables to the boiling water and bring back to a boil; then lower the heat and simmer for 50 minutes.
Step 5
Add the cooked beans and continue to simmer for 10 minutes more. Season with salt and sprinkle with the parsley.
Step 5
Garnish with the Parmigiano, drizzle with the remaining olive oil, and serve.
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