Minestrone (Vegetable Soup)

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3 1⁄2 hours 3 quarts Print RecipeEmail Recipe


9cupbeef stock
1 1⁄2cupdried white beans
3⁄4cupolive oil
3mediumonions (thinly sliced)
3clovegarlic (minced)
3cupfresh green beans (cut into 1 inch lengths)
3cupzucchini (1/2 inch dice)
3cupcabbage (coarsely chopped)
1 1⁄2cupcarrots (thinly sliced and pared)
1 1⁄2cupcelery, including leafy top (chopped)
1 1⁄2cuppotato (diced and pared)
1 1⁄2cupitalian plum tomatoes, fresh or canned (chopped, seeded and peeled)
1sprigfresh rosemary (or 1/2 teaspoon dried, crumbled)
  ground black pepper
  parmesan cheese (grated)


Place dried beans with water to cover in medium bowl; let soak overnight. Drain before using.

Heat oil in large noncorrodible Dutch oven or heavy saucepan over medium heat to rippling. Reduce heat to medium low; stir in onion and garlic. Sauté, stirring occasionally, until onion is softened but not browned, about 10 minutes. Increase heat to medium; stirring green beans, zucchini, cabbage, carrot, and celery. Cook, stirring to coat with oil, 10 minutes.

Add potato, tomatoes, rosemary, 9 cups stock, and drained soaked beans to saucepan; heat to boiling over medium heat. Reduce heat to low; simmer soup, partially covered, at least 3 hours, or until the vegetables are very well done.

If serving soup at once, stir in salt, pepper, and Parmesan cheese to taste and serve with additional Parmesan on the side. Soup will thicken overnight.

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