Minestrone

Minestrone
Photo by Susie Cushner

Ingredients

  • 4 celery stalks, coarsely chopped
  • 4 carrots, coarsely chopped
  • 2 cups green beans, cut into 1-inch pieces
  • 3 quarts beef broth
  • 6 cups shredded green cabbage
  • 1 28-ounce can plum tomatoes with liquid, chopped
  • 2 large onions, coarsely chopped
  • + 7 more ingredients
    • 3 zucchini, thinly sliced
    • 6 red potatoes, peeled and cubed
    • 2 16-ounce cans white beans, rinsed and drained
    • 1/3 cup freshly grated or shaved Parmesan
    • 2 inch piece of Parmesan rind (optional)
    • 3 tablespoons olive oil
    • 1 teaspoon salt

Heat the olive oil in a large stockpot. Add the onions and cook over low heat until soft but not browned. Add the carrots, celery, zucchini, potatoes, cabbage, beef broth, and Parmesan rind. Over high heat, bring to a boil. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. Add...

View full recipe at My Recipes

Comments

Variations on Minestrone

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