Vegetable Minestrone
A hearty, healthy, and tasty soup; makes a perfect weeknight dinner with enough to freeze for a day when you’re too busy to cook. With the Italian trick of cooking a bit of parmesan cheese rind in the soup for added flavor and the variety of vegetables, this minestrone surpasses the bland bean & pasta versions as a palate-pleaser.
Serves 10 (adapted from an October, 2007 Sunset recipe) Simply leave out the cheese rind and grated parmesan to make this vegan : )
1 bunch Swiss chard, rinsed thoroughly
1 can (14½ oz.) no-salt added diced tomatoes
2 cans (14½ oz.) cannellini beans, rinsed and drained, divided
1 can (14½ oz.) chick peas (garbanzo beans)
2 T. olive oil 4 cloves garlic minced 2 carrots, peeled and diced into ¼” pieces
1 med. zucchini, quartered lengthwise and cut into ¼” pieces
2 c. shredded savoy, or green cabbage
3-4 inch parmesan cheese rind
5 c. reduced sodium chicken or vegetable broth
- Bring a large pot of water to a boil. Meanwhile, cut stems from Swiss Chard leaves by making a V-shaped cut along the length of the stem on each side. Finely chop the stems and cut the leaves into ribbons and set aside separately.
- Using a hand-blender (or regular blender if you don’t have one of these), add ½ cup of water to the drained beans from one can and puree.
- Cook olive oil and garlic in a large soup pot over med-high heat until fragrant, about 2 minutes. Add carrots, zucchini, chopped chard stems. Cook, stirring, until veggies are softened, about 5 minutes. Add 1 c. water and cabbage. Cook, stirring, another 2-3 minutes until cabbage is wilted.
- Add broth, chard leaves, remaining cannellini beans, cannelloni puree, chick peas, and parmesan rind. Bring to a boil then reduce heat to a steady simmer. Cover and cook until flavors are blended and vegetables are tender, about 15 minutes. Serve hot, topped with shredded fresh parmesan.
Simply Life
Minestrone is my favorite soup (and almost favorite meal)! This looks wonderful!
.-= Simply Life´s last blog ..Spanish Rice! =-.