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Minestrone Soup Genoese Style
100%
0
By localnightmare

Minestrone Soup Genoese Style

5 steps
Updated at: Thu, 17 Aug 2023 10:03:48 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
4 clovesgarlic
minced
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
2 tablespoonsbasil
chopped
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
¼ teaspoonsalt
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
2 tablespoonsolive oil
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
1 ounceromano cheese
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
2 cupscabbage
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
1 cupgreen beans
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
2 cupsnavy beans
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
½ cupcelery
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
¼ cuppeas
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
1 tablespoontomato paste
4 cloves garlic, minced 2 tablespoons chopped basil ¼ teaspoon salt 2 tablespoons olive oil 1 ounce Romano cheese 2 cups shredded cabbage 1 cup diced zucchini 1 cup green beans, cut into 1" pieces 1 cup peeled and chopped potatoes 2 cups cooked navy beans ½ cup chopped celery ¼ cup peas, fresh or frozen 1 tablespoon tomato paste 3 cups water Salt and pepper, to taste
pepper
to taste
1/2 cup ditali pasta
½ cupditali pasta

Instructions

Step 1
In a medium bowl, combine the garlic, basil, and salt. Add olive oil and Romano cheese; mix well into a paste and set aside. (Using a mortar and pestle works very well.)
Step 2
In a 4–6-quart soup pot, combine the cabbage, zucchini, green beans, potatoes, cooked navy beans, celery, peas, tomato paste, and water.
Step 3
Bring to a boil. Reduce heat and simmer for 45–60 minutes, or until tender.
Step 4
Mix garlic paste into soup; simmer for an additional 5 minutes. Add salt and pepper to taste and serve.
Step 5
Make extra garlic paste (using first 5 ingredients and step 1) and keep refrigerated. You’ll have instant garlic-cheese flavor on hand for soups, sauces, garlic bread, and pasta dishes. Garlic paste keeps in the refrigerator for up to 2 weeks.

Notes

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