Minestrone

eatoplan

November 12, 2024

medium

Sauté the Vegetables:

In a large soup kettle, melt butter over medium heat.
Add carrots, celery, onions, garlic, and cabbage, stirring often until softened, about 20 minutes.

Build the Soup Base:

Stir in tomatoes, water, rice, seasonings, potatoes, bouillon cubes, and zucchini.
Bring the mixture to a boil, then reduce heat to low.
Cover and let it simmer for at least 30 minutes, allowing the flavors to meld.

Add Beans and Spinach:

Stir in the beans and spinach, bringing the soup back to a boil.
Cook over medium heat until the spinach is tender, adding more water if needed to reach desired consistency.

Serve:

Ladle into bowls and garnish with Parmesan cheese. Enjoy this hearty soup hot!

Reviews

Ingredients:

Adjust Servings

	6tablespoons butter
	4 carrots chopped
	3Stalks celery chopped
	2 onions chopped
	1Clove garlic minced
	1Head cabbage chopped
	1 canned tomatoes canned
	8cups water
	1cup brown rice uncooked
	1teaspoon salt
	1tablespoon worcestershire sauce
	1teaspoon seasoning mixed, italian
	0.25teaspoon pepper
	4 potatoes coarsely chopped
	4 beef bouillon cubes
	2 zucchini sliced
	2can kidney beans drained
	10ounces spinach frozen, chopped
	0.75cup parmesan cheese grated

Directions

Sauté the Vegetables

1. In a large soup kettle, melt butter over medium heat. | 2. Add carrots, celery, onions, garlic, and cabbage, stirring often until softened, about 20 minutes.

Mark as complete

Build the Soup Base

1. Stir in tomatoes, water, rice, seasonings, potatoes, bouillon cubes, and zucchini. | 2. Bring the mixture to a boil, then reduce heat to low. | 3. Cover and let it simmer for at least 30 minutes, allowing the flavors to meld.

Mark as complete

Add Beans and Spinach

1. Stir in the beans and spinach, bringing the soup back to a boil. | 2. Cook over medium heat until the spinach is tender, adding more water if needed to reach desired consistency.

Mark as complete