Homemade Minestrone Soup ♥ Recipe


~recipe updated from the Recipe Box, first posted 2009!~
~more recently updated recipes~
~more recently updated recipes~
Today's recipe comes with a lesson in Italian, compliments of the Epicurious food dictionary. (Sorry, I'd share the link but Epicurious keeps breaking its own links. Google and your Veggie Evangelist don't approve!)



That makes my version of minestrone someplace in between. It's hearty but tastes light and has just a few calories. My notes on a recipe card dated 1999 read, 'Excellent! Light! Filling!' And so it is.
COMPLIMENTS!
"I've had this for lunch for five days running and it is fabulous ..." ~ Stephen
"I've had this for lunch for five days running and it is fabulous ..." ~ Stephen
HOMEMADE MINESTRONE SOUP
Hands-on time: 35 minutes
Time to table: 1 hour
Makes 11 cups
Time to table: 1 hour
Makes 11 cups
1/2 cup dry white wine
2 cups chopped celery
2 cups chopped onion
2 leeks, cleaned, cut in half moons (see this photo tutorial about how to clean leeks)
9 cups stock
4 cups chopped green cabbage
2 cups chopped zucchini
1 small piece of Parmesan rind, optional
3/4 cups tiny pasta such as orzo or riisi
3 cups fresh spinach, stems removed, chopped
1/3 cup chopped fresh herbs (basil in summer or winter's less expensive cilantro)
Salt & pepper to taste
Fresh Parmesan, grated, to serve
In a very large pot, heat the wine on MEDIUM HIGH heat while prepping the first vegetables. Add the celery, onion and leek as they're prepped, simmer until tender, about 10 minutes. Add the broth and bring to a boil. Add the cabbage, zucchini and Parmesan rind, return to a simmer and let cook about 10 minutes. Add the pasta and simmer for about 10 minutes. Add the spinach and cook for about 5 minutes. Stir in the fresh basil. Taste and adjust seasoning. Transfer to bowls, top with freshly grated Parmesan.
ALANNA's TIPS & KITCHEN NOTES









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from Kitchen Parade, my food column
Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright Kitchen Parade 2009, 2016 & 2017 (repub)
© Copyright Kitchen Parade 2009, 2016 & 2017 (repub)
I've been wanting to make minestrone since eating it at a friend's house a couple weeks ago, so thanks for the inspiration! Two things my host did that really made it special (though also upped the calories/fat): she mixed a bit of pesto (not sure how much) into the water-based broth, which made it really flavorful. I was trying to figure out what was making it taste sort of sweet, and it turned out she had cooked it with the rinds of the Parmesan! I'm excited to try that little trick... nice excuse to buy expensive cheese but not waste any part of it! :-)
ReplyDeleteToo funny, you'll be seeing minestrone recipes everywhere, now! I love the pesto idea, in winter I like to make what I call Winter Pesto, which is mostly spinach, just a little basil.
ReplyDeleteHi Alanna...keep these healthy soups coming! I just made a 12 cup pot of this...used 4 c homemade smoked turkey broth, 4 c commercial low-sodium beef broth and some water...dreamfields pasta and added a can of cannellini beans...also the optional basil, since I had some on hand...seasoned with fish sauce and hot sauce...I added some tomato paste since my idea of minestrone is not as white as this was before the tomato paste went in...very enthusiastic response from the local audience...have a great 2009...best, stephen
ReplyDeleteJust wondering if you're following the Vegetarian Soup Challenge on the Weight Watchers Vegetarian Board.
ReplyDeleteThis week we're all making minestrone! :)
Love it. All.
ReplyDelete:))
ok, I've had this for lunch for five days running and it is fabulous...when I run out I'm making more...
ReplyDeletebest, S
Hah! I totally know what you mean about the pasta sucking up all the liquid. I agree with you; it's best to add it to individual servings. Minestrone was a family soup we grew up on in my house, so this post evokes some nostalgia for me. Thanks, Alanna. :)
ReplyDeleteThis recipe sounds yummy! Just found your blog this past week and I'm excited to find so many veggie recipes in 1 place!I'll be back often!
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