Minestrone is a classic Italian soup made with a medley of vegetables. This recipe for ‘minestrone casalinga’, or ‘housewife’s minestrone’, is a traditional version that has been passed down through generations. Its warm and nourishing broth is the perfect way to fill up your family and friends.
For 10 people
- 1 cup - White Beans, dried
- 10 cup - Water or veggie broth
- 1 - Onion, coarsely chopped
- 2 cloves - Garlic, minced
- 2 - Leeks, sliced
- 2 - Carrots, sliced
- 2 stalks - Celery, sliced
- 2 large - Potatoes, peeled and in chunks
- 0.5 pound - Mushrooms, thickly sliced
- 2 - Zucchini, cut in half lengthwise and thickly sliced
- 1 cup - Green Beans, 1" pcs
- 15 ounce - Stewed Tomatoes, Italian style
- 1 tablespoon - Parsley
- 1 teaspoon - Dried Basil
- 0.5 teaspoon - Dried Rosemary
- 0.25 teaspoon - Dried Sage
- 1 cup - Cabbage, shredded
- 0.5 cup - Frozen Peas
- 0.5 cup - Orzo or other small pasta
- Pepper, to taste
- Soak the beans in water, covered, overnight. Drain.
- Place beans and water or broth in a large soup pot with onion and garlic. Bring to a boil, cover and cook over low heat for one hour.
- Add leeks, carrots, celery, potatoes, mushrooms, zucchini, green beans, tomatoes, and seasonings. Continue to cook for another hour.
- Add cabbage and peas. Cook for 20 minutes.
- Add the pasta and cook for another 10 minutes. Sprinkle with freshly ground pepper before serving.
This minestrone soup is even better the second day. Freeze it and you can enjoy it any time you want. Feel free to add any vegetables you like. Enjoy!