Winter Minestrone with Cauliflower and Cabbage

Winter Minestrone With Cauliflower And Cabbage Recipe

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Irene Hirschman

By
@mi_piace_cucinare

I found this recipe online at Fresh Direct . They got it from "Good and Garlicky, Thick and Hearty, Soul Satisfying, More-Than-Minestrone Italian Soup Cookbook" by Joe Formularo. I have tweaked it from the original to suit my taste, but he original credit goes to Joe Famularo. I'll give you my version because I like it better.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
2 Hr 30 Min

Ingredients

  • 1 can(s)
    drained and rinsed canned red kidney beans
  • 2 Tbsp
    olive oil
  • 1/2 c
    or more diced bacon or pancetta
  • 1 large
    onion, cut into 1/2 inch dice
  • 2 large
    cloves garlic , minced
  • 1 can(s)
    14 1/2 ounces drained and chopped plum tomatoes
  • 1/4 c
    finely chopped fresh flat-leaf parsley
  • 2 Tbsp
    fresh finely chopped or 1 tsp dries
  • 10 c
    chicken or beef stock
  • 2 medium
    potatoes peeled or not, cut into 1/2 inch cubes
  • 1/2 pkg
    baby carrots
  • 2 medium
    ribs celery with leaves, sliced
  • 2 c
    thinly shredded savoy cabbage
  • 1 small
    head fresh cauliflower florettes cut up
  • 1 c
    arborio rice or barley
  • 3/4 c
    frozen peas or fresh
  • ·
    salt and fresh ground pepper, to taste
  • 1 clove
    freshly grated parmigiani-reggiano cheese
  • 1 large
    beef knucle for soup with meat (optional)

How to Make Winter Minestrone with Cauliflower and Cabbage

Step-by-Step

  1. Heat oil in large soup pot over medium- high heat. Add the bacon/ pancetta, onion and sauté until the bacon/ pancetta is browned, about 2-3 minutes.
  2. Add the tomatoes, parsley, basil, basil and stock. If using, add knuckle of beef. Bring to a boil, and reduce heat to very slow but steady simmer. Cook , covered, for 1 1/2 hours, uncovering every 20 to 30 minutes to stir.
  3. Add beans, potatoes, carrots, celery and cabbage. Cook covered 30 minutes more.
  4. Add cauliflower, rice/barley, fresh peasand cook, covered until vegetables are tender, 20 minutes. If using frozen peas, do not add them until last 5 minutes of cooking. Season with salt and pepper
  5. Turn off heat and allow soup to mellow, anout 15 minutes. Stir in half the grated cheese, then ladelphia soup into warmed bowls and serve, pass remaining cheese.
  6. If using beef knuckle, shred witf fork and add to soup

Printable Recipe Card

About Winter Minestrone with Cauliflower and Cabbage

Course/Dish: Other Soups
Hashtag: #minestrone




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