Minestrone

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cooking
20
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
1
large onion, chopped
2
carrots, chopped
2
celery stalks, chopped
3
(14-ounce) cans low-sodium beef broth
1
cup
water
2
Yukon Gold potatoes, peeled and cut into 1-inch chunks
2
(15-ounce) cans white cannellini beans (drained)
1/2
small head cabbage (shredded)
1
cup
small dried pasta or spaghetti broken into 1-inch pieces
1
teaspoon
dried thyme leaves
1/2
teaspoon
kosher salt
1
(14 1/2-ounce) can diced tomatoes
1/4
pound
green beans, cut into 1-inch pieces (1 cup)
1
cup
chopped broccoli
freshly grated Parmesan

Directions

  1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
  2. Add the broth, water, potatoes, beans, cabbage, pasta, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
  3. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 553
  • Calcium 294 mg
  • Carbohydrate 93 g
  • Cholesterol 0 mg
  • Fat 10 g
  • Fiber 16 g
  • Iron 8 mg
  • Protein 27 mg
  • Sat Fat 2 g
  • Sodium 730 mg
What does this mean? See Nutrition 101.

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