Vegetable Minestrone

Vegetable Minestrone
Photo by Annabelle Breakey

Ingredients

  • ½ cup dry white wine
  • 2 medium carrots, peeled and cut into 1/4-in. dice
  • 4 medium tomatoes
  • 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained, divided
  • ½ teaspoon salt
  • About ½ cup freshly shredded parmesan
  • 3- to 4-in. parmesan cheese rind
  • + 7 more ingredients
    • 2 medium zucchini, quartered lengthwise and cut into 1/4-in. pieces
    • 2 cups shredded savoy or green cabbage
    • 4 cups reduced-sodium chicken broth
    • 4 cloves garlic, minced
    • 1 bunch Swiss chard, rinsed thoroughly
    • 1 can (14 1/2 oz.) chickpeas (garbanzos), rinsed and drained
    • 2 tablespoons olive oil

1. Bring a large pot of water to a boil. Meanwhile, cut stems from Swiss chard leaves by making a V-shaped cut into each leaf around the stem. Finely chop stems, cut leaves into ribbons, and set both aside separately.

2. Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rin...

View full recipe at My Recipes

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