Cookstr.com

Minestrone

Updated February 23, 2016

Serves6 to 8

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturecheesy, herby, light, savory

Type of Dishhot soup, soup

Ingredients

  • ½ cup fine-quality olive oil
  • 1 cup chopped onions
  • 1 cup chopped whole leeks
  • ¼ cup minced Italian parsley
  • 1 teaspoon minced fresh thyme
  • 2 cups peeled and diced potatoes
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup diced zucchini
  • 1 cup fresh fava beans
  • 1 cup fresh or frozen green peas
  • 2 cups canned imported San Marzano Italian plum tomatoes, with juice
  • 4 cups chicken broth or water
  • Salt and pepper to taste
  • 1 to 2 cups cooked cannellini or kidney beans
  • 2 tablespoons chopped fresh basil
  • ¼ cup freshly grated Pecorino Romano cheese

Instructions

  1. Heat oil in a large stockpot over medium-high heat. When hot, stir in onions, leeks, parsley, and thyme. Lower heat and sauté for about 5 minutes or until onions begin to brown.

  2. Add the remaining vegetables—potatoes, carrots, celery, zucchini, fava beans, and peas— one at a time, sautéing each for about 3 minutes. When all the vegetables are sautéed, stir in tomatoes, broth, and salt and pepper. Bring to a boil. Then lower heat and simmer for about 1 hour, until soup is quite thick.

  3. Add cooked beans, mashing some against the side of the stockpot with the back of a spoon as you stir them in. Cook for an additional 5 minutes. Remove from heat and stir in basil. Serve sprinkled with Pecorino Romano cheese.

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