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Minestrone Recipe

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This recipe for Minestrone is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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