A&M's Testing Notes:
Expand CollapseFoodwriter97426's Notes:
Expandolive or vegetable oil for sauteing Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
2-4 cloves garlic,minced or crushed Ask a question about this ingredient
3/4 cups dry cannellini beans Ask a question about this ingredient
1/4 cup dry garbanzo beans Ask a question about this ingredient
6 cups water Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
2 teaspoons fresh thyme Ask a question about this ingredient
2 teaspoons fresh rosemary Ask a question about this ingredient
2 teaspoons fresh oregano Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon pepper Ask a question about this ingredient
2 cups chopped tomatoes (or 1 can, with juice) Ask a question about this ingredient
1 cup cut green beans, fresh or frozen Ask a question about this ingredient
1 cup zucchini, sliced and quartered Ask a question about this ingredient
2" piece Parmesan cheese rind Ask a question about this ingredient
1 small napa cabbage (about 10 oz) Ask a question about this ingredient
1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells) Ask a question about this ingredient
1/2 cup red wine Ask a question about this ingredient
shredded Parmesan for garnish Ask a question about this ingredient
Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Saute until onions are translucent.
Ask a question about this stepAdd beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
Ask a question about this stepAdd herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
Ask a question about this stepIn the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
Ask a question about this stepAt this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add wine and taste for seasoning. Serve topped with grated cheese if desired, or pass cheese at the table.
Ask a question about this stepNote: Vegetables can be changed, added to or deleted. Amounts are only suggestions. Dried herbs can be used in place of fresh - cut amounts by 1/2.
Ask a question about this stepGot home at 6:00 with everything amazingly in the larder but the zucchini...oh well! ...too dark to find the oregano in the garden but bay, thyme, and rosemary were accessible and I had fresh dried oregano available. Chicken broth from this site's "Oven Roasted Broth" sitting and waiting to be divided and frozen was at the ready. Had to use canned beans but thought we could live with that. Just waiting to add the cabbage, pasta, and finishing touches... and it already smells and samples great. Dinner projected for 7:30. I wish I had some fresh parsley as it seems to cry for it....but I used it up yesterday. I may break down and add some mushrooms just 'cause I have them...but not really traditonal. Thanks to all! I really love food 52! It's joy and kindness reminds me a lot of the original Gail's Recipe Swap from the 90's.
Yup. Company coming tomorrow night. First course will be your soup and some homemade gluten free rosemary sea salt flatbread. Thank you for the idea!
Looks fabulous and i do a minestrone that i love very similar recipe. But i use chicken stock or vegetable stock as a base not water. Also instead of red i use white wine and then i add basil peston on top of it all. You would be surprised but the pesto gives it an awesome kick.
Oh ladies, I cooked up some soup this morning, and it. was. good. I opted out of pasta and, instead, heated breadcrumbs in olive oil and sprinkled it on top of the soup, along with some fresh grated cheese. What a way to usher in the New Year.
This is a great recipe! We really enjoyed it.
This is an awesome minestrone. The parmesan rind really gave it a great flavor.
Mmmm this looks fantastic!
I love this soup - what an amazing recipe. I just featured on my blog, too.
http://seriouslysoupy.blogspot.com/2010/08/eat-pray-love-and-soup.html
It is a rainy weekend here, going to buy the ingrediants and fresh herbs this evening! Sounds yummmmy!!
This sounds so fabulous. I'm a huge fan of the parmesan rind to make or enrich a broth, and I also love the dual dried beans in your dish - yum!
I love the sound of this recipe, and the parmesan rind is a nice touch.
This looks fantastic. I love that it has two kinds of beans and Napa cabbage, and all the fresh herbs sound wondeful. And finishing it with wine...awesome!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
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Green beans, garlic, zucchini, rosemary, thyme, oregano, parmesan rind, tubetti, red wine, napa cabbage, onion, tomato, bay leaf, peppercorns, white beans and chickpeas. Phew!
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Minestrone is all about the prep -- once you're done chopping then it's just a matter of stirring a pot.
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That's some healthy looking thyme, no?
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Merrill mashes the garlic.
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Tubetti, cannellini and chickpeas.
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Freshly chopped herbs make us swoon.
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Onion doing its job: infusing the oil.
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Yay -- our turn in the pot!
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Merrill looking very adorable. Note the cute green shoes -- Amanda covets a pair.
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Yes, we "mise."
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We like that you add the herbs midway through the cooking so their aromas stay fresher.
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The parmesan infuses the broth with cheesiness (in a good way!).
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Toward the end of cooking, you add a lot of pepper. We went with a scant teaspoon.
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In goes the napa cabbage (an underappreciated vegetable).
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Followed by tubetti -- you can use any small pasta shape.
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Finishing touch: red wine!
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Thanks for the recipe. My 97 year old mother in law ( superb Italian cook in her day) gave me the thumbs up and most of all cleaned the bowl. I will make it again. I added some hot paprika for a little spice and spicy turkey meatballs. Otherwise pretty much followed your recipe.