Main dish Minestrone (soup)

Deb Crane

By
@songchef

A comforting soup for those chilly days of Autumn.Packed with fresh vegetables, this stew like soup is not only filling, but a healthy choice as well. Dont be alarmed at the long list of ingredients, it really isnt hard! This is my own version of the classic Minestrone. Serve it with a nicely baked fresh loaf of bread! Comfort food for sure!


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Comments:

Serves:

9 maine dishes

Method:

Stove Top

Ingredients

6 Tbsp
butter
3
large carrots, sliced
2
medium celery stalks, sliced
2
medium onions, chopped
3
cloves garlic, minced
1
medium head of cabbage, (about 1 1/2 pounds) chopped into bite size pieces
16 oz
canned tomatoes, diced
8 c
water
1/3 c
equal amounts of dried split peas,barley and rice to equal 1/3 cup total.
2 tsp
salt
2 tsp
worcestershire sauce
1/4 tsp
oregano, dried
1/4 tsp
pepper
4
medium potatoes, peeled and cut into bite size chunks
4
beef bouillon, cubes
2
large zucchini, cut into bite size pieces
1/2 c
paremesan cheese, grated

Directions Step-By-Step

1
In a large pot, over medium high heat, in hot butter, cook carrots,celery,onions, garlic and cabbage. You will want to carmelize these vegetables, so this will take some time. (at least 20 minutes) The carmelized vegetables are what gives this soup such great flavor, so dont hurry this step! You want the vegetables to brown up a bit, to release the natural sugars. (it is worth the time and rewarded with a very rich flavor!)
2
When the above are carmelized, add the rest of the ingredients except for the Parmesan cheese.
Cook over high heat, heat to boiling. Then turn down to low and simmer 30 minutes or until vegetables and rice are tender. Add more water if necessary as the barley and rice can suck up some of the moisture. Serve with Parmesan cheese. Makes about 18 cups. Very low in calories too!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Collection: Soup's On!
Other Tag: Healthy