the ultimate hearty minestrone

Thought I’d share some updated photos of what I like to think of as The Ultimate Hearty Minestrone.This one happens to be an oldie but goodie.

I first posted this recipe more than four years ago. Since that time, I’ve made this soup more times than I can count. I still stand by the original formula that I created, but over the years I’ve discovered that this one is easily customized. More on that to follow. 

So here’s how this goodness came to be…

While on a recent trip to Montreal, we started our favorite meal with a bowl of minestrone. Not just any minestrone. This one was so over the top full of flavor …I knew at that moment that I had to figure out how to make it.

Once we returned home, I checked online for Da Emma Minestrone. Nothing. Why didn’t I ask if they would share the recipe when we were there? In person. No problem …I’ll figure it out. I really do like a challenge.

So here we are. After quite a few attempts, this minestrone may not be exactly the same but it’s just as good. You know what? I think it may be better.

Get ready for some major slicing and dicing.

This soup is chock full of fresh ingredients.  Here’s what you’ll need…

• Butter
• Olive oil
• Onion – diced
• Celery – sliced
• Garlic – minced
• Green cabbage – chopped
• Kosher salt & freshly ground black pepper
• Vegetable or chicken stock (or broth) – homemade chicken stock is what I use
• Plum tomatoes – cored & chopped
• Russet potato – peeled & cut into 1/4-inch cubes
• Canned chickpeas – rinsed & drained
• Zucchini – cut into 1/4-inch cubes
• Green beans – trimmed & cut into 1-inch pieces
• Carrots – cut into 1/4-inch pieces or slices
• Canned kidney beans – rinsed & drained
• Fresh basil leaves – cut into thin strips
• Fresh parsley – chopped
• Fresh oregano – chopped
• Freshly grated parmesan cheese

To be honest, there’s quite a bit of prep involved. But you can chop as you go …as the soup simmers with each flavorful addition. And once you taste the results, you’ll realize your efforts were well worth it.

• Melt the butter and olive oil in a dutch oven or stock pot of at least 5 1/2 quart capacity.
• Set heat to medium and add the onion, celery, garlic and cabbage.
• Mix ingredients well; add salt and pepper.
• Saute’ for about 10 minutes.
• Once the vegetables are translucent, add the stock or broth along with the tomatoes, potato and chickpeas.
• Bring to a boil then lower heat to medium and simmer for 30 minutes.

• Remove about 4 cups of the mixture (mostly solids) to a heatproof container.
• Blend until smooth with an immersion blender.
• Return blended ingredients to the pot to incorporate with the soup.
• Alternatively, a blender can be used for this process.

Blending some of the solids creates a rich thickened broth. I always use my immersion blender for easy cleanup. If need be, you can use your blender instead.

For the recommended heat-proof container, I use my Pyrex 4-cup glass measuring cup. It keeps messy clean-ups to a minimum.

Everyone has their own style when it comes to trimming fresh string beans. I like to line them up nicely on the cutting board and trim away. That may say something about my personality. Not sure it’s a good thing.

And let’s talk about those carrots…

There are times that I want my soup to be extra chunky. So instead of dicing the carrots, I slice them. Not too thick. But those slices give the final dish quite a bit more texture.

• Add the zucchini, green beans, carrots and kidney beans to the pot and return to a boil.
• Reduce the heat to medium low and simmer for an additional 25 minutes.
  
• Stir in the fresh herbs.
• Remove from heat and, if necessary, add salt and pepper to taste.
• Serve immediately, topped with freshly grated Parmesan cheese.

Get ready to enjoy The Ultimate Hearty Minestrone.

During the final simmer, be sure to get your fresh herbs prepped. Once they’re added to the pot, it is removed from the heat. And your creation is complete.

You may want to add some salt and/or pepper. But really, that’s it. Top with some cheese, grab a hunk of crusty bread and you’re set.

Before I forget …I did promise you some ideas on customizing this deliciousness.

• If you plan to freeze this soup, you may want to replace the potato with cubes of turnip. Potatoes really don’t freeze well – they have a tendency to become grainy when defrosted.
• If you’d like the base of your minestrone to be thicker, you can simply puree more of the solids from the original simmer.
• Looking for an even heartier soup? Add some shredded rotisserie chicken. Or some cooked small-shaped pasta. Or both.
• You can enhance the flavor of this already full-flavored soup by adding bacon or sausage to the mix. Before you begin to sauté the vegetables, brown your bacon or sausage in the pot you’ll be using. When done, leave the rendered fat, remove the cooked bacon or sausage crumbles and set it aside to add to the pot during the last few minutes of simmering. 

Print

the ultimate hearty minestrone

Healthy and delicious way to enjoy freshly prepared vegetables year round. Reduce the total time required by prepping the veggies as you go.

Prep Time 40 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 4 quarts

Author Rosemary Stelmach

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, diced (5 ounces / 1 cup)
• 2 stalks celery, sliced (5 ounces / 1 cup)
• 4 cloves of garlic, minced (2 teaspoons)
• 2 cups green cabbage, chopped (12 ounces)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 cups vegetable stock or broth (can also use chicken stock or broth)
• 3 large plum tomatoes, cored & chopped (12 ounces)
• 1 large russet potato, peeled & cut in 1/4" cubes (7 ounces / 1 1/2 cup)
• 1 (15 ounce) can chickpeas, rinsed & drained
• 1 medium zucchini, cut in 1/4" cubes (7 ounces / 1 1/2 cup)
• 12 ounces fresh green beans, trimmed & cut in 1" pieces
• 2 large carrots, cut in 1/4" pieces (9 ounces / 1 1/2 cup)
• 1 (15 ounce) can kidney beans, rinsed & drained
• 8 large basil leaves, cut in thin strips
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 1/2 cup parmesan cheese, freshly grated (1 1/2 ounce)

Instructions

1. Melt butter and olive oil in dutch oven or stock pot of at least 5 1/2 quart capacity. Set heat to medium and add onion, celery, garlic and cabbage. Mix ingredients well; add salt and pepper. Saute' for about 10 minutes.

2. Once vegetables are translucent, add vegetable stock along with the tomatoes, potato and chickpeas. Bring to a boil then lower heat to medium and simmer for 30 minutes. Remove about 4 cups of mixture (mostly solids) to a heatproof container. Blend until smooth with an immersion blender. Return blended ingredients to pot to incorporate with soup. Alternatively, a blender can be used for this process.

3. Add zucchini, green beans, carrots and kidney beans to pot and return to a boil. Reduce heat to medium low and simmer for an additional 25 minutes.

4. Stir in the fresh herbs. Remove from heat and, if necessary, add salt and pepper to taste. Serve immediately, topped with freshly grated Parmesan cheese.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

More hearty soups…