Minestrone Soup
Description
I usually don't follow a recipe for soup, and I rarely write one down. I wrote up this one for publication, and even if I don't follow it exactly every time, at least I've got a good framework now. —Foodwriter97426
Ingredients
- 3 tablespoons (or more) olive or vegetable oil
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped or crushed
- 6 cups water
- 3/4 cup dry cannellini beans
- 1/4 cup dry garbanzo beans
- 1 bay leaf
- 2 cups chopped tomatoes (or 1 can, with juice)
- 1 cup fresh or frozen green beans, trimmed
- 1 cup sliced and quartered zucchini
- 1 (2-inch) parmesan rind
- 2 teaspoons fresh oregano
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small head of napa cabbage (about 10 ounces)
- 1/3 cup soup pasta (such as ditalini, orzo, or tiny shells)
- 1/2 cup red wine
- 1 cup shredded parmesan
Directions
- Heat a heavy 4-quart (or larger) pot over medium-high heat. Pour in enough oil to coat the bottom of the pot. Add the onions and garlic; reduce the heat to medium. Cook, stirring frequently, for 5 to 7 minutes, until the onions are translucent.
- Add the water, cannellini beans, garbanzo beans, and bay leaf. Bring to a boil, then reduce the heat to low. Simmer for 1 1/2 hours, or until the beans are just barely tender.
- Add the tomatoes, green beans, zucchini, cheese rind, oregano, rosemary, thyme, salt, and pepper. Return to a boil briefly, then reduce the heat to low and simmer for an additional 30 minutes.
- In the meantime, thinly slice and chop the cabbage. Add to the soup along with the pasta and continue to simmer for 30 minutes, until the pasta is cooked through.
- At this point the soup can be refrigerated for up to 3 days (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add the wine; season with salt and pepper, if needed. Top with the grated cheese if desired, or pass the cheese at the table.
