Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories407.4 kcal (20%)
Total Fat26 g (37%)
Carbs31.8 g (12%)
Sugars6.9 g (8%)
Protein12.7 g (25%)
Sodium2172.4 mg (109%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

½ cupolive oil

3 Tbsbutter

1 cupyellow onion
thinly sliced

1 cupcarrots
diced

1 cupcelery
diced

2 cupspotatoes
peeled, diced

1 ½ cupscanned cannellini beans

2 cupszucchini
diced

1 cupgreen beans
diced

3 cupscabbage
shredded, preferable Savoy cabbage

6 cupsmeat broth
homemade, or 2 cups canned beef broth mixed with 4 cups of water

Parmesan cheese
The crust of a 2 to 4 inch long piece, scraped clean, optional, but well worth it

⅔ cupcanned San Marzano tomatoes
Italian, with their juice

⅓ cupparmesan cheese
freshly grated
Instructions
Step 1
Choose a stockpot large enough for all ingredients. Put in oil, butter and the sliced onion and cook over medium-low heat until the onion wilts and is pale gold in color, but not browned. Add the diced carrots and cook for 2 to 3 minutes , stirring once or twice. Repeat this procedure in sequence with the celery, potatoes, zucchini, and green beans, cooking each one a few minutes and stirring. Then add the shredded cabbage and cook for about 6 minutes giving pot the occasional stir.
Step 2
Add the broth, the cheese crust, the tomatoes and their juice and a little bit of salt. (Careful with salt if using canned broth). Cover and cook at a very slow boil for at least 3 hours. If necessary, you can stop the cooking at any time and resume later. Minestrone must never be thin and watery, so cook until it is soupy thick.
Step 3
Fifteen minutes before the soup is done, add the canned or cooked dry beans. Just before turning off the heat, remove the cheese crust, swirl in the grated cheese, then taste and correct for salt.
Notes
2 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
One-dish