Minestrone Recipe
I originally made this Minestrone for my spouse but I can't stop eating it now! Make the Italian Minestrone as an Appetizer and it will make your guests come back at your door step. The goodness of Vegetable makes Minestrone a healthy treat. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Minestrone.
Ingredients
3 medium carrots
3 stalks celery
2 medium onions
1 large potato
1/4 pound (115 g) green beans
2 medium zucchini
1/2 pound (225 g) cabbage
1 medium clove garlic
1/3 cup (80 ml) olive oil
3 tablespoons (45 ml) butter
3 1/2 cups (825 ml) beef broth
1 1/2 cups (375 ml) water
1 can (28 ounces or 790 g) Italian plum tomatoes
1/2 teaspoon (2 ml) each salt and dried basil, crumbled
1/4 teaspoon (1 ml) each pepper and dried rosemary, crumbled
1 bay leaf
1 can (1 pound or 450 g) cannellini beans
Directions
Pare carrots; chop coarsely.
Chop celery coarsely.
Chop onions.
Pare potato; cut into 3/4 inch (2 cm) cubes.
Trim green beans; cut into 1-inch (2.5 cm) pieces.
Trim zucchini; cut into 1/2 inch (1.5 cm) cubes.
Coarsely shred cabbage.
Mince garlic.
Heat oil and butter in 5-quart (5 L) Dutch oven over medium heat.
Add onions; saute stirring occasionally, until soft and golden but not brown, 6 to 8 minutes.
Stir in carrots and potato; saute 5 minutes.
Stir in celery and green beans; saute 5 minutes.
Stir in zucchini; saute 3 minutes.
Stir in cabbage and garlic; cook 1 minute.
Add broth, water and liquid from tomatoes to pan.
Chop tomatoes coarsely; add to pan.
Stir in salt, basil, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, 1 1/2 hours.
Rinse and drain cannellini beans; add beans to soup.
Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30 to 40 minutes longer.
Remove bay leaf.
Chop celery coarsely.
Chop onions.
Pare potato; cut into 3/4 inch (2 cm) cubes.
Trim green beans; cut into 1-inch (2.5 cm) pieces.
Trim zucchini; cut into 1/2 inch (1.5 cm) cubes.
Coarsely shred cabbage.
Mince garlic.
Heat oil and butter in 5-quart (5 L) Dutch oven over medium heat.
Add onions; saute stirring occasionally, until soft and golden but not brown, 6 to 8 minutes.
Stir in carrots and potato; saute 5 minutes.
Stir in celery and green beans; saute 5 minutes.
Stir in zucchini; saute 3 minutes.
Stir in cabbage and garlic; cook 1 minute.
Add broth, water and liquid from tomatoes to pan.
Chop tomatoes coarsely; add to pan.
Stir in salt, basil, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, 1 1/2 hours.
Rinse and drain cannellini beans; add beans to soup.
Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30 to 40 minutes longer.
Remove bay leaf.
