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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 1 celery stalk, diced (about 3/4 cup)
  • 2 medium zucchini, diced
  • 1 clove garlic, minced
  • 3 medium potatoes (about 3/4 pound), unpeeled and diced
  • 3 cups thinly sliced Savoy cabbage
  • 1 can cannellini beans, rinsed and drained
  • 1 can diced tomatoes, undrained
  • 2 cans low-sodium chicken broth
  • 3 cups water
  • 1/2 teaspoon crushed dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • grated Parmesan cheese (optional)

Instructions

  1. Heat oil in a large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened.
  2. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients, except cheese.
  3. Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours.
  4. Serve with Parmesan cheese if desired.
Recipe by Jean Kressy.

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The recipe was originally published as Minestrone on Relish.com

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