A classic Minestrone recipe full of delicious vegetables!
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8servings
Ingredients
1medium oniondiced
1large carrotpeeled and sliced
1celery ribsliced
3garlic clovesminced
2cupsshredded green cabbage
¼cupchopped fresh parsley
3tablespoonschopped fresh basil
¼cupolive oil
5cupsvegetable stock
28ouncescanned diced tomatoes
2teaspoonsdried Italian seasoning
1bay leaf
1Parmesan rindoptional
1small zucchinidiced
15ouncesgarbanzo beansdrained and rinsed
4ouncestender green beanstrimmed, cut into 3/4” pieces
4ouncessmall shell shaped pasta
Salt and pepper to taste
½cupfreshly grated Parmesanfor garnish
Instructions
Prep the onion, carrot, celery, garlic, cabbage, parsley, and basil and set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add the cabbage and cook, stirring, for 1 additional minute.
Add the stock, tomatoes, parsley, basil, Italian seasoning, bay leaf and Parmesan rind (if using). Bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes.
Add the zucchini, garbanzo beans, and green beans and simmer for an additional 10 minutes. Remove and discard the bay leaf and Parmesan rind.
While the soup simmers, bring a large pot of salted water to a boil over high heat and cook the pasta according to the package directions. Drain. Add the cooked pasta to the soup pot and season the soup to taste with salt and pepper.