This soup is unbelievably delicious and packed full of roasted vegetables! This soup just makes you feel good, especially on cold winter days. You can tweak the recipe as you see fit… for example if you don’t eat potatoes or are allergic to them; just leave them out. The same goes for the beans or pasta.
Bon apetit! -Jake
(Serves about 8 people)
2-3 tbsp butter
1 1/2 cups diced bacon (I prefer a non-smoked variety for this soup)
2 finely diced yellow onions
2 cups diced carrots
2 cups diced celery
1 can diced tomatoes and the juice (italian style or fire roasted are great)
1 can white beans (Great Northern beans or Cannelini variety – cooked)
2 zucchini (small to medium) peeled and diced
1 cup potatoes
2-3 cups diced, stemmed green beans
3 cups shredded green cabbage
7 cups beef broth
(optional) 1 – 2 cups spiral pasta
Shredded parmesan cheese
- Choose stockpot or dutch oven large enough for all the ingredients.
- Place on stove over medium heat
- Add a little of the butter to the pan and once it is hot, add the bacon. Cook the bacon until it starts to brown (about 5 minutes).
- Add the diced onion and cook over medium heat for about 3-5 minutes.
- Add the diced carrots and cook for 5 minutes, stirring frequently. Add the remaining butter and repeat this procedure with the green beans, celery, potatoes, zucchini and finally the cabbage.
- Add the broth, the diced tomatoes and their juice, and a little bit of salt (go easy on the salt, especially if you are using canned broth. You can correct the seasoning or add salt at the end after sampling it).
- Cover and cook at low simmer for at least 4 hours or until roasted veggies are very tender. Slow roasting this in the oven works great as well.
- Minestrone should never be thin and watery, so cook until it is soupy thick. If it gets too thick, you can always add another cup of broth or water at the end.
- Optionally you can add 1-2 cups uncooked pasta, 15-20 minutes before the end of cooking.
- Add the canned beans at the end or 15 minutes before serving.
- At serving time, top each bowl of minestrone with a little shredded parmesan.
- Put the leftovers in the fridge and reheat it as needed. I think it gets better and better when reheated.