Name: Classic Minestrone Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Classic Minestrone Soup

1. 1/4 cup extra virgin olive oil -

2. 3/4 cup chopped onion -

3. 3/4 cup chopped carrot -

4. 3/4 cup chopped celery -

5. 1 tablespoon minced garlic -

6. 1 bay leaf -

7. 2 sprigs fresh thyme or a teaspoon of dried thyme -

8. 1/4 teaspoon fennel seeds, crushed -

9. 1 Yukon gold potato, peeled and cut into 3/4-inch chunks -

10. 2 cups sliced savoy or curly cabbage -

11. 1 zucchini, cut into 3/4-inch chunks -

12. 2 medium fresh ripe tomatoes (romas if available), cored, peeled, chopped -

13. 6 cups chicken stock (or vegetable stock for vegetarian version) -

14. 1 15-ounce can cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans) -

15. 1/4 cup chopped fresh parsley -

16. Salt -

17. Freshly ground black pepper -

18. Parmesan cheese, grated for garnish -

How to cook deliciously - Classic Minestrone Soup

1. Stage

Sauté the vegetables: Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more. Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.

2. Stage

Simmer the soup: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.

3. Stage

Finish the soup: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs. Serve with a sprinkle of grated Parmesan cheese. Did you enjoy this recipe? Let us know with a rating and review!