Recipe courtesy of Michele Urvater

Classic Minestrone

  • Yield: 4 servings
  • Total: 1 hr 50 min
  • Prep: 5 min
  • Cook: 1 hr 45 min


1/3 cup olive oil

1 cup chopped onion

1 cup diced carrots

1 cup diced celery

1/2 cup great northern beans, soaked

1 bay leaf

Sprig of thyme

4 cups beef stock

Rind of a piece of Parmesan cheese-optional

2 cups Italian canned tomatoes and their juice

Salt and pepper to taste

2 cups diced potatoes

2 cups zucchini, diced

2 cups shredded savoy cabbage

1 cup small pasta shells

Pesto, for serving


  1. In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.
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10 Reviews


So good!!!!!! I substitute red cabbage for the savoy, black beans for the northern and a can of fire roasted diced tomatoes, its what I had on hand. I decided to give it a Mexican twist and added cumin, Mexican oregano and garlic when I added the thyme and bay leaf. Also, topped w/ a little Monterey jack and cilanto.

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