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Classic Minestrone Soup
Classic Minestrone Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Italian Minestrone Soup with hearty cannellini beans, fresh vegetables, plum tomatoes, and Parmesan cheese in savory chicken stock.
Ingredients:
  • 1/4 cup extra virgin olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 2 sprigs fresh thyme or a teaspoon of dried thyme
  • 1/4 teaspoon fennel seeds, crushed
  • 1 Yukon gold potato, peeled and cut into 3/4-inch chunks
  • 2 cups sliced savoy or curly cabbage
  • 1 zucchini, cut into 3/4-inch chunks
  • 2 medium fresh ripe tomatoes (romas if available), cored, peeled, chopped
  • 6 cups chicken stock  (or vegetable stock for vegetarian version)
  • 1 15-ounce can cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
  • 1/4 cup chopped fresh parsley
  • Salt
  • Freshly ground black pepper
  • Parmesan cheese, grated for garnish
Instructions:
  • Sauté the vegetables: Heat oil in a large pot on medium-high heat. Add onion, carrot, and celery; cook until lightly browned, about 8 minutes. Stir in garlic and cook for 1 minute. Add bay leaf, thyme, fennel seeds, potato, cabbage, zucchini, tomatoes, and chicken stock.
  • Simmer the soup: Bring to a boil, then reduce heat and let it gently simmer, covered, for 20 minutes until the vegetables are tender.
  • - Enhance the soup: Stir in the beans and parsley, then season to perfection with salt and pepper. Simmer gently for 5 minutes. Discard the bay leaf and thyme sprigs. Sprinkle with grated Parmesan cheese before serving.

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