Restaurant-Style Italian Minestrone

Name: Restaurant-Style Italian Minestrone
Total time: 1 h 5 min
Yield: 10
Ingredients: 1/4 cup extra-virgin olive oil plus more for serving; 1 large onion chopped; 2 medium carrots peeled and cut into 1/2-inch pieces; 2 stalks celery split lengthwiwise and cut into 1/2-inch pieces; 4 cloves garlic minced; 2 teaspoons chopped fresh rosemary leaves; 1 teaspoon salt plus more to taste; 1/2 teaspoon black pepper preferably freshly ground, plus more to taste; 4 ounces Parmigiano-Reggiano cheese preferably with rind attached; or use 1 1/2 cups finely shredded Parmesan; 1 pound red potatoes or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 6 cups chicken broth; 15 1/2 ounces cannellini beans 1 can, drained but not rinsed; 28 ounces crushed tomatoes 1 can; 1/2 pound green beans ends trimmed, cut into 1/2-inch pieces; 1 cup ditalini pasta or any small shape such as shells

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Aaron Bumgardner: "Delicious paired with Garlic Bread and was so goo…" Read More

15Ingredients

65Minutes

230Calories

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Description

This hearty, chunky soup, bursting with vegetables, beans, and pasta, will evoke memories of your favorite Italian restaurant or perhaps your nonna's kitchen. The recipe makes a good 15 cups and gets even tastier after a day or two in the fridge, but it tends to thicken up, so thin it with additional broth if needed. The recipe is a Yummly original created by Jennifer Clair.

Ingredients

US|METRIC

10 SERVINGS

1/4 cup extra-virgin olive oil (plus more for serving)

1 large onion (chopped)

2 medium carrots (peeled and cut into 1/2-inch pieces)

2 stalks celery (split lengthwiwise and cut into 1/2-inch pieces)

4 cloves garlic (minced)

2 tsp. chopped fresh rosemary leaves

1 tsp. salt (plus more to taste)

1/2 tsp. black pepper (preferably freshly ground, plus more to taste)

4 oz. Parmigiano-Reggiano cheese (preferably with rind attached; or use 1 1/2 cups finely shredded Parmesan)

1 lb. red potatoes (or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes)

6 cups chicken broth

15.5 oz. cannellini beans (1 can, drained but not rinsed)

28 oz. crushed tomatoes (1 can)

1/2 lb. green beans (ends trimmed, cut into 1/2-inch pieces)

1 cup ditalini pasta (or any small shape such as shells)

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Directions

Heat 1/4 cup olive oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add onion, carrots, and celery and cook, stirring often, until softened, about 6 minutes. Stir in garlic, rosemary, 1 tsp. salt, and 1/2 tsp. pepper and cook until fragrant, about 2 minutes.
Meanwhile, cut rind from Parmigiano-Reggiano and set cheese and rind aside.
Add potatoes, cheese rind, and chicken broth to pot and bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are just tender, about 10 minutes.

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NutritionView More

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230Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories230Calories from Fat90

% DAILY VALUE

Total Fat10g15%

Saturated Fat2.5g13%

Trans Fat

Cholesterol10mg3%

Sodium590mg25%

Potassium830mg24%

Protein13g

Calories from Fat90

% DAILY VALUE

Total Carbohydrate26g9%

Dietary Fiber4g16%

Sugars2g

Vitamin A60%

Vitamin C40%

Calcium20%

Iron15%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Reviews(1)

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Aaron Bumgardner 3 months ago

Delicious paired with Garlic Bread and was so good.

Restaurant-Style Italian Minestrone

Description

Ingredients

Directions

NutritionView More

Recipe Tags

Reviews(1)

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