MINESTRONE SOUP
This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 cups; serves 8
Number Of Ingredients 23
Steps:
- Make beans: Cover beans with cold water by 2 inches in a bowl. Refrigerate 8 to 12 hours. Drain. Bring 8 cups water to a boil in large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans.
- Make soffritto: Heat oil in a stockpot over medium-low heat. Add celery, carrot, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.
- Make soup: Add leek and garlic. Cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden, about 5 minutes. Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, and red-pepper flakes; season with salt and pepper. Bring to a boil. Reduce heat. Cover; simmer 1 hour.
- Add beans. Cover; cook until tender, 1 to 1 1/2 hours. Serve topped with pesto if desired. Minestrone can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating.
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Benjamin Martinez
[email protected]This soup is a great way to use up leftover vegetables. It's also a very affordable meal.
Emad Alodat
[email protected]This soup is so good! It's perfect for a cold winter day. The vegetables are cooked perfectly and the broth is flavorful. I will definitely be making this soup again.
Ansar Ali Baloch
[email protected]This soup is delicious and easy to make. I love that I can use whatever vegetables I have on hand. It's also a great way to get my kids to eat their veggies.
Iman Ali
[email protected]This soup is amazing! It's so flavorful and hearty. I love the addition of the pesto, which really takes it to the next level. I will definitely be making this soup again and again.
ethan presley
[email protected]I'm not a huge fan of vegetables, but this soup was actually really good! The flavors were well-balanced and the vegetables were cooked perfectly. I would definitely make this soup again.
Bernica October
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this soup is a great way to use them up. It's also a very affordable meal.
Awis Ahmad
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. I especially liked the addition of the Parmesan cheese rind, which gave the soup a nice cheesy flavor.
Abhie Pamor
[email protected]This soup is delicious and so easy to make! I love that I can use whatever vegetables I have on hand. It's also a great way to get my kids to eat their veggies.
Dxn dream would Malaysia
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. It's so easy to make, and the leftovers are even better the next day. I like to add a little extra garlic and red pepper flakes to give it a bit of a kick.
Cassio Gosmao
[email protected]This minestrone soup was a hit with my family! The flavors were so rich and hearty, and the vegetables were cooked perfectly. I especially loved the addition of the pesto, which gave the soup a nice depth of flavor. I will definitely be making this s