{"id":474,"date":"2009-12-14T22:24:00","date_gmt":"2009-12-15T06:24:00","guid":{"rendered":"http:\/\/topmomblog.com\/?p=474"},"modified":"2009-12-15T13:13:54","modified_gmt":"2009-12-15T21:13:54","slug":"vegetable-minestrone","status":"publish","type":"post","link":"https:\/\/shescookin.com\/vegetable-minestrone\/","title":{"rendered":"The Perfect Antidote for a Chilly Night"},"content":{"rendered":"

Vegetable Minestrone<\/span><\/strong><\/h2>\n

A hearty, healthy, and tasty soup; makes a perfect weeknight dinner with enough to freeze for a day when you\u2019re too busy to cook.\u00a0With 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.<\/p>\n

Serves 10 \u00a0(adapted from an October, 2007 Sunset recipe) Simply leave out the cheese rind and grated parmesan to make this vegan : )\"Vegetable<\/p>\n

1 bunch Swiss chard<\/a>, rinsed thoroughly<\/span><\/p>\n

1 can (14\u00bd oz.) no-salt added diced tomatoes<\/span><\/p>\n

2 cans (14\u00bd oz.) cannellini beans, rinsed and drained, divided<\/span><\/p>\n

1 can (14\u00bd oz.) chick peas (garbanzo beans)<\/span><\/p>\n

2 T. olive oil<\/span> 4 cloves garlic minced<\/span> 2 carrots, peeled and diced into \u00bc\u201d pieces<\/span><\/p>\n

1 med. zucchini, quartered lengthwise and cut into \u00bc\u201d pieces<\/span><\/p>\n

2 c. shredded savoy, or green cabbage<\/span><\/p>\n

3-4 inch\u00a0 parmesan cheese rind <\/span><\/p>\n

5 c. reduced sodium chicken or vegetable broth<\/span><\/p>\n

    \n
  1. 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.\u00a0 Finely chop the stems and cut the leaves into ribbons and set aside separately.<\/li>\n
  2. Using a hand-blender (or regular blender if you don\u2019t have one of these), add \u00bd cup of water to the drained beans from one can and puree.<\/li>\n
  3. 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.<\/li>\n
  4. 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.\u00a0 Serve hot, topped with shredded fresh parmesan.<\/li>\n<\/ol>\n