Hearty Winter Minestrone Soup

🧂 Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 3 medium yellow onions

  medium dice
• 4-5 peeled carrots

  medium dice
• 4 celery stalks

  medium dice
• 4-5 small Yukon Gold potatoes

  chopped into ½-inch pieces
• 4-5 medium zucchini

  trimmed and chopped into ½-inch pieces
• ½ head Savoy cabbage

  cored and thinly sliced into ribbons
• 6 cups low-sodium chicken broth
• 1¼ cup (300 mL) canned chopped tomatoes
• 2 dried bay leaves
• 1-2 Parmigiano-Reggiano rind

  optional
• 1 (15-ounce) can cannellini beans

  drained and rinsed well
• kosher salt
• freshly ground black pepper
• finely grated parmiginao-reggiano cheese

  for serving

Instructions

• 1 Heat the butter and olive oil in a large soup pot on medium-low heat. Once the
  butter has melted and is lightly sizzling, add the onions and a generous pinch
  of kosher salt. Saute for 3 to 5 minutes or until slightly translucent in color.
  Add the diced carrot and carrots and continue cooking, stirring occasionally,
  for 2 to 3 minutes.
• 2 Follow the same method with the with the addition of each vegetable: potatoes,
  zucchini (allowing each vegetable to cook and saute for 2 to 3 minutes before
  adding the next). Add the cabbage and let cook for 6 minutes, until slightly
  wilted, stirring every few minutes.
• 3 Add the broth, canned tomatoes, bay leaves, and parmigiano-reggiano rinds.
  Season with salt and pepper. Cover and bring to a boil. Reduce heat to low and
  slowly simmer the soup for 3 hours. Once ready, the vegetables should be very
  soft and tender and the soup should be considerably thicker.
• 4 In the last 10 to 15 minutes of cooking, add the drained and rinsed cannellini
  beans. Season to taste, adding a touch more salt and pepper as needed. Serve
  with a generous sprinkling of finely grated parmigiano-reggiano cheese.

Nutrition Info