Soup Season is Near: Our Favorite Minestrone

October 15, 2011 No comments
Minestrone Soup (Vegetarian)

Minestrone Soup (Vegetarian)

Minestrone Soup (Vegetarian)
1/3 c. canola oil
2 medium onions, chopped
3 medium carrots, chopped
3 medium Yukon Gold potatoes, peeled, pared and chopped into ½” cubes
3 stalks celery, chopped
¼ lb. green beans, trimmed, cut into 1 inch pieces
2 medium zucchini, trimmed, cut into ½” cubes
4 large cloves garlic, minced
4 cups vegetable broth
2 cups water
1 cup white wine
1 28 oz. can Italian plum tomatoes, drained and chopped
1 teaspoon salt
1 teaspoon Gary’s Rub* (or ¼ teaspoon of each: paprika, chili powder and celery salt)
1 teaspoon Sriracha Chili Sauce
1 teaspoon dried basil
½ teaspoon pepper
1 teaspoon fresh rosemary, finely chopped
1 bay leaf
1/2 head cabbage, coarsely shredded
2 cans cannellini beans, rinsed and drained
Olive oil for finishing

Heat oil in large pot over medium heat. Add onions; sauté,
stirring occasionally, for 5 minutes. Stir in carrots and
potatoes; sauté 5 minutes. Stir in celery and green beans; sauté 5
minutes. Stir in zucchini; sauté 3 minutes. Stir in garlic. Cook
1 minute.

Add broth, water, wine and tomatoes. Add spices. Simmer for 1 hour,
stirring and adding water or vegetable broth as necessary.
Add shredded cabbage and cannellini beans. Cook uncovered over
medium-low heat, stirring occasionally, until soup is thick, about
30 minutes. Remove bay leaf.

Makes about 12 cups. Finish each bowl with 2 teaspoons olive
drizzled over top. Can be served with grated Parmesan cheese.

*Recipe for Gary’s Rub is in the book, page 26


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