Anytime Minestrone
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 289
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 8
- Sodium
- 730
- Total: 40 min
- Active: 40 min
Ingredients
4 tablespoons extra-virgin olive oil
4 ounces assorted mushrooms, torn or chopped
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 large onion, chopped
3 cloves garlic, finely grated
1/2 medium head cabbage, sliced into 1-inch pieces
1 1/2 pounds summer squash or peeled and seeded winter squash, chopped
2 pounds ripe tomatoes, chopped, or one 28-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch lengths
One 15.5-ounce can garbanzo beans, drained and rinsed
Pistou and Assembly:
2 cloves garlic
1/2 cup fresh parsley
1/2 cup fresh basil
1/2 cup pecans, toasted
4 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmesan
1 teaspoon finely grated grapefruit zest
Pinch crushed red pepper
Kosher salt
Directions
- For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
- Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
- Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
- Divide the soup among bowls and top with the pistou.