Friday, September 25, 2009

Trying New Recipes - Minestrone Soup

So I found this recipe in  Midwest Living Magazine and since the weather is starting to cool down and the warmer clothes are coming out. I thought it only fitting that I browse through the mags for some great looking soups. This one caught my eye because it had such goodies in it. So I made it on Thursday and it made a huge pot full. I did change it up a bit and added water, no green beans or rice since I didn't have any. I also added cooked ground beef and my own canned stewed tomatoes. This was so healthy and yummy I absolutely loved it, not to mentioned I shared it and have plenty of leftovers. Try it you'll like it too!

Hearty Minestrone Soup

by Susan Corley of Albany, New York


  • 1/4  cup olive oil
  • 2  Tbsp. unsalted butter
  • 2  medium onions, coarsely chopped
  • 6  to 8 cups shredded cabbage or packaged shredded cabbage with carrot (coleslaw mix)
  • 3  medium red potatoes, diced (about 1 pound)
  • 2  cups chopped carrots (4 medium)
  • 2  cups chopped zucchini (about 10 ounces)
  • 1-1/2  cups chopped, trimmed fresh green beans (about 6 ounces)
  • 1-1/2  cups cooked navy or white kidney beans or 1 15-ounce can navy or cannellini (white kidney) beans, rinsed and drained
  • 1  cup chopped celery (2 stalks)
  • 2  Tbsp. dried basil, crushed
  • 1-1/2  tsp. dried oregano, crushed
  • 1  4-oz. wedge Parmesan cheese
  • 2  32-oz. cartons chicken broth
  • 1  14-1/2-oz. can stewed tomatoes, undrained and cut up
  • 1/2  cup uncooked arborio or long grain rice
  •   Sourdough or French bread slices (optional)


In a 7- to 8-quart Dutch oven, heat oil and butter over medium heat. Add onion and cook, uncovered, about 10 minutes or until onions are tender and golden, stirring occasionally. Add cabbage, potatoes, carrots, zucchini, green beans, navy beans, celery, basil and oregano. Cook, uncovered, for 6 minutes, stirring occasionally.
Meanwhile, remove rind from Parmesan cheese. Wrap the cheese rind in a double layer of 100% cotton cheesecloth. Finely shred the Parmesan cheese; cover and chill until serving time.
Stir broth, undrained tomatoes and rice into the mixture in the Dutch oven. Bring to boiling; reduce heat to low. Add wrapped cheese rind. Simmer, covered, for 2 hours, stirring occasionally.
To serve, remove and discard cheese rind. Ladle soup into bowls and sprinkle with Parmesan cheese. If you like, serve with sourdough bread. Makes 18 cups, 12 (1-1/2-cup) servings.
Hearty Minestrone Soup

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