Minestrone with cabbage


9 cups homemade beef or chicken
1 1/2 cups dried white beans (great northern or baby limas)
3/4 cup extra virgin olive oil
3 medium onions, sliced thin
3 cloves garlic, minced
3 cups diced zucchini

3 cups fresh green beans (about 12 oz), cut into 1″ lengths
3 cups coarsely chopped cabbage
1 1/2 cups thinly sliced carrot
1 1/2 cups chopped celery, w/leafs
1 1/2 cups diced pared potato
1 1/2 cups chopped, seeded & peeled italian plum tomatoes
1 large sprig fresh rosemary or 1/2 tsp dried, crumbled
salt (optional)
freshly ground pepper
fresh grated parmesan or reggiano

How to prepare

1) make stock
2) soak dried beans overnight, drain or place beans in saucepan with water to cover, boil 1 minute stirring once, let stand, covered for 1 hour. Drain.
3) heat oil in heavy saucepan over medium heat to rippling. Reduce heat to med-low; stir and saut

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