Yields4 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
Minestrone is a classic, ever lasting recipe everyone should try. Especially good during fall and winter this vegetable soup is even better with some grated parmesan cheese on top.
1 cup chopped onion
3 stalks celery, diced
3 carrots, peeled and diced
¼ head green cabbage, shredded
¼ lb green beans, cut into 1 inch pieces
1 clove garlic, chopped
3-4 sprigs parsley, chopped
6 oz tomato paste
2 cups Rachael Ray All-Natural Beef Stock
9 cups water
1-2 cans kidney or cannellini beans, drained and rinsed
3 small zucchini, chopped
Salt and pepper, to taste
6 tbsp grated parmesan cheese, or more to taste
Heat the olive oil in a large pot or Dutch oven; add the onion, celery, carrots, cabbage, green beans, garlic and parsley.
Saute over low heat until they are wilted. Add the tomato paste, beef broth and water; simmer 45 minutes.
Add the beans, zucchini and pasta; simmer 15 minutes more, or until the pasta is cooked. Taste and adjust seasonings.
Ladle into bowls and top with Parmesan cheese.
- Amount Per Serving
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 4g20%
- Sodium 817mg35%
- Total Carbohydrate 44g15%
- Dietary Fiber 9g36%
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.