Minestrone, Genovese Style
2015-10-28- Cuisine: Italian
- Course: Soup
- Skill Level: Easy
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- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
Average Member Rating
(4.5 / 5)
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Nutritional Info
This information is per serving.
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Calories
487 -
Total Fat
20 g -
Saturated Fat
8 g -
Cholesterol
76 mg -
Sodium
2065 mg -
Potassium
486 mg -
Carbohydrates
42 g -
Dietary Fiber
10 g -
Sugars
8 g -
Protein
32 g
Ingredients
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons oil
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large potato or sweet potato, diced
- 1/2 teaspoon each basil, thyme, and oregano
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups beef broth or hot water
- 1 can white kidney (cannellini) beans, undrained
- 1 can (16 ounces) diced tomatoes, drained
- 2 cups cabbage, chopped
- 1 package (10 ounces) frozen green beans
- 1/4 pound spaghetti broken into pieces, cooked and drained
- 1/2 pound cooked ham, sausage, or ground beef (optional)
- grated Parmesan cheese
Method
Step 1
In a Dutch oven over medium heat, saute onion and garlic in oil for 5 minutes or until onion is translucent. Stir in carrots, celery, potatoes and seasonings. Cook 5 minutes, stirring occasionally.
Step 2
Add water or broth. Cover and simmer 10 minutes. Add beans, tomatoes, cabbage, and green beans. Add cooked meat if desired. Bring to a boil. Reduce heat and cook 15 minutes until all is tender.
Step 3
Serve in bowls over spaghetti. Top with Parmesan.
As written this recipe is a little mild for my taste but it is a great base. You can add leftover ham, smoked or spicy sausage, beef, just about anything to it, and substitute whatever veggies you have on hand. Use beef broth in place of the water for a heartier soup.