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Minestrone Recipe

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This recipe for Minestrone, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Leith
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c olive oil
3 T butter
1 large onion sliced thin
2 c diced carrots
2 c. diced celery
3 c peeled, diced potatoes
1/2 lb fresh or frozen green beans
1 lb diced zucchini
3 c shredded cabbage
2 cans cannellini (white kidney) beans
8 c vegetable broth (canned or prepared with bouillon or "Better than Bouillon")
2 14 oz cans diced tomatoes
OPTIONAL: crust from parmigiano-reggiano cheese and freshly grated parmigiano-reggiano cheese for serving.

Directions:
Directions:
In a large stockpot that will hold all ingredients, heat oil, butter and onion on medium heat until onion turns gold. Sequentially add carrots, celery, potatoes, green beans, zucchini, cooking 2-3 minutes after each addition, stirring occasionally. Add shredded cabbage and cook another 5-6 minutes. Add broth, tomatoes, and optional cheese crust. Cover pot, lower heat and simmer 2 1/2 hours. Add drained cannellini beans and cook another 30 minutes. Remove cheese crust before serving. Serve with freshly grated cheese.

Personal Notes:
Personal Notes:
After my son-in-law Mark introduced me to this soup some years ago, it's become a favorite of family and friends. I serve it often and always as a selection at my annual New Year's Eve soup supper. It's even better when heated the next day and will keep up to a week in the refrigerator.

 

 

 

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