Minestrone Soup

Wine Pairing

Barbera, 2012

Ingredients

  • ¼ lb. green beans, trimmed and cut into 1 inch pieces
  • 2 medium zucchini, diced
  • 1 large potato, peeled and diced into ¾ cubes
  • ½ lb cabbage, coarsely shredded
  • 1/3 cup olive oil
  • 3 tbl. butter
  • 2 medium onions, chopped
  • 3 medium carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) Italian tomatoes, undrained
  • 2 cans low-sodium beef broth
  • 1 ½ cups water
  • ½ tsp salt, ¼ tsp pepper
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1 can (15 oz) cannellini beans
  • Freshly grated parmesan

Directions

Heat oil and butter in large stockpot. Add onions and cook 6 to 8 minutes until soft but not brown. Stir in carrots and potato and cook another 5 minutes. Stir in celery and green beans, cook 5 minutes. Stir in zucchini, cook 3 minutes. Stir in cabbage and garlic, cook 1 more minute.

Drain tomatoes, reserving juice. Add broth, water and reserved juice to stockpot. Chop tomatoes and add to stockpot. Stir in Italian seasoning, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low, cover and simmer 1 ½ hours, stirring occasionally.
Rinse and drain beans and add to stockpot. Cook uncovered over medium low heat 30 to 40 minutes more until soup thickens. Remove bay leaf and serve with cheese.

Adapted from the Cooking Class cookbook (back in 1994 and evolving ever since!)

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