Reviews (2)

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170 Ratings

5 star values:

                                  27

4 star values:

                                  31

3 star values:

                                  51

2 star values:

                                  50

1 star values:

                                  11

Martha Stewart Member

Rating: 5 stars

03/09/2018

                I loved it.

Martha Stewart Member

Rating: 4 stars

02/26/2014

                My boyfriend doesn't like beans so I sub'd ground beef in lieu of  beans.  Added a lil' bit of extra fresh hot pepper for more kick.  It turned out fabulous and it freezes well!

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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 10 cups; serves 8

3100_013008_minestone.jpg

Ingredients

For the Beans

3/4 cup dried cannellini beans (5 ounces)

1/2 large onion

1 bay leaf

For the Soffritto

1/3 cup extra-virgin olive oil

1 large rib celery, very finely chopped

1 medium carrot, very finely chopped

1 large onion, very finely chopped

For the Soup

1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well

3 cloves garlic, minced

2 large ribs celery, cut into 1/4-inch slices

2 medium carrots, cut on the diagonal into 1/4-inch slices

6 ounces small red potatoes (about 7), cut into 1/2-inch pieces

1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices

4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)

1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed

1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips

1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)

4 cups Vegetable Stock

1 rind (3 inches) Parmigiano-Reggiano cheese

1 bay leaf

1/8 teaspoon crushed red-pepper flakes

Coarse salt and freshly ground pepper

Martha’s Pesto

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 10 cups; serves 8

3100_013008_minestone.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 10 cups; serves 8

Recipe Summary

Yield: Makes 10 cups; serves 8

Yield: Makes 10 cups; serves 8

Makes 10 cups; serves 8

3100_013008_minestone.jpg

3100_013008_minestone.jpg

Ingredients

Ingredients

  • 3/4 cup dried cannellini beans (5 ounces)

  • 1/2 large onion

  • 1 bay leaf

  • 1/3 cup extra-virgin olive oil

  • 1 large rib celery, very finely chopped

  • 1 medium carrot, very finely chopped

  • 1 large onion, very finely chopped

  • 1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well

  • 3 cloves garlic, minced

  • 2 large ribs celery, cut into 1/4-inch slices

  • 2 medium carrots, cut on the diagonal into 1/4-inch slices

  • 6 ounces small red potatoes (about 7), cut into 1/2-inch pieces

  • 1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices

  • 4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)

  • 1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed

  • 1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips

  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)

  • 4 cups Vegetable Stock

  • 1 rind (3 inches) Parmigiano-Reggiano cheese

  • 1 bay leaf

  • 1/8 teaspoon crushed red-pepper flakes

  • Coarse salt and freshly ground pepper

  • Martha’s Pesto

Directions

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.

Reviews (2)

Add Rating & Review

170 Ratings

5 star values:

                                  27

4 star values:

                                  31

3 star values:

                                  51

2 star values:

                                  50

1 star values:

                                  11

Martha Stewart Member

Rating: 5 stars

03/09/2018

                I loved it.

Martha Stewart Member

Rating: 4 stars

02/26/2014

                My boyfriend doesn't like beans so I sub'd ground beef in lieu of  beans.  Added a lil' bit of extra fresh hot pepper for more kick.  It turned out fabulous and it freezes well!

Reviews (2)

Add Rating & Review

170 Ratings

5 star values:

                                  27

4 star values:

                                  31

3 star values:

                                  51

2 star values:

                                  50

1 star values:

                                  11

Add Rating & Review

170 Ratings

5 star values:

                                  27

4 star values:

                                  31

3 star values:

                                  51

2 star values:

                                  50

1 star values:

                                  11

170 Ratings

5 star values:

                                  27

4 star values:

                                  31

3 star values:

                                  51

2 star values:

                                  50

1 star values:

                                  11

170 Ratings

5 star values:

                                  27

4 star values:

                                  31

3 star values:

                                  51

2 star values:

                                  50

1 star values:

                                  11
  • 5 star values:
  • 27
  • 4 star values:
  • 31
  • 3 star values:
  • 51
  • 2 star values:
  • 50
  • 1 star values:
  • 11

Martha Stewart Member

Rating: 5 stars

03/09/2018

                I loved it.

Martha Stewart Member

Rating: 4 stars

02/26/2014

                My boyfriend doesn't like beans so I sub'd ground beef in lieu of  beans.  Added a lil' bit of extra fresh hot pepper for more kick.  It turned out fabulous and it freezes well!

Martha Stewart Member

Rating: 5 stars

03/09/2018

                I loved it.

Rating: 5 stars

Rating: 4 stars

02/26/2014

                My boyfriend doesn't like beans so I sub'd ground beef in lieu of  beans.  Added a lil' bit of extra fresh hot pepper for more kick.  It turned out fabulous and it freezes well!

Rating: 4 stars

All Reviews for Minestrone Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Minestrone Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest