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Winter Minestrone
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Description
A hearty, traditional soup chock full of healthy vegetables. Add a crisp green salad and some crusty bread for a complete meal. This is one soup that you can use almost any fresh vegetable you prefer and get great results, although the vegetables listed below are commonly found in the fall and winter.
Use any greens you prefer such as black cabbage, spinach, Swiss chard, or mustard greens.
Ingredients
- 1 whole Onion, Peeled And Chopped
- 2 whole Celery Stalks, Chopped
- 2 whole Carrots, Chopped
- 2 whole Garlic Cloves Peeled And Chopped
- 2 Tablespoons Olive Oil
- 1 whole Potato Peeled & Cut Into 1 Inch Pieces
- 2 whole Small Zucchini, Chopped
- 4 cups Butternut Squash Cut Into 1 Inch Pieces
- 14 ounces, weight Canned Chopped Tomatoes
- 1 quart Homemade Chicken Stock
- ⅓ cups Fresh Chopped Parsley
- ¼ cups Chopped Fresh Basil
- Salt And Pepper, to taste
- 14 ounces, weight Canned Cannellini Beans
- 4 cups Chopped Washed Greens
- 5 Tablespoons Basil Pesto Mixed With 5 Tablespoons Olive Oil, To Serve
- Freshly Grated Parmesan Cheese, To Serve
Preparation
In a large stock pot, heat the oil, then saute the onion, celery, carrots and garlic until soft. Add the potatoes, zucchini, butternut squash, tomatoes, and broth, and mix together. Ensure the vegetables are covered by liquid by at least 1 to 2 inches, adding water to cover the vegetables if needed.
Bring to a boil, and then cook for about 20 to 30 minutes over low heat until vegetables are tender. Add the parsley, basil, salt and pepper and mix well. Add the cannellini beans, and chopped greens, cover and simmer for an additional 15 minutes. Serve warm, with a drizzle of the pesto oil mixture and/or Parmesan cheese on top.
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jeri2455 on 12.30.2009
This is a fantastic cold-weather meal. I didn’t have access to a butternut squash, but honestly didn’t miss it. To add a little “sumthin”, I cooked up some ground beef and threw it in at the same time as the beans and greens. Yum! There’s still quite a bit left so I just may boil some pasta and throw it in for the next go-’round. Thanks, Deborah, for a great recipe!