This minestrone soup is a rich blend of fresh vegetables, beans, and meatballs that creates a hearty and flavorful dish. The variety of ingredients and seasonings makes each spoonful a delightful experience. If you enjoy comforting, nutritious meals, minestrone soup is worth trying.
Winter Minestrone Soup
Minestrone soup dates back to ancient Rome, originally made with whatever vegetables were available, reflecting its “poor man’s soup” origins. As trade expanded, more vegetables were added, enhancing its flavor. Typically, it includes beans, onions, celery, carrots, tomatoes, and sometimes pasta or rice. This recipe includes chard and is served over meatballs.
Ingredients
- 2 tbsp olive oil
- 2 medium carrots roughly chopped
- 1 large red onion coarsely chopped
- 1 head celery coarsely chopped, keeping the leaves
- 1 head garlic cloves peeled
- 1 lb Swiss chard leaves shredded and stalks roughly chopped
- 1 handful parsley finely chopped
- 1 lb can peeled plum tomatoes drained of most of their juices, roughly chopped
- 1 lb savoy cabbage chopped
- 16 oz can cannellini beans drained and rinsed
- 4 cup chicken or vegetable stock chopped
- freshly grated parmesan
- extra-virgin olive oil for drizzling
- Meatballs
Instructions
- Heat the Olive Oil: In a large saucepan, heat the olive oil and slowly fry the carrots, onion, and celery until they are soft and dark, about 20 minutes. This slow cooking process enhances the flavor. Add the garlic, chard stalks, and half the parsley, stirring to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
- Add Vegetables and Stock: Add half of the Swiss chard leaves, half of the savoy cabbage, three-quarters of the beans, and the boiling stock. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add more stock if needed, but keep the soup thick.
- Blanch Remaining Greens: Add the remaining Swiss chard and savoy cabbage, blanching briefly so they remain green and crisp. Season the soup when it has slightly cooled.
- Purée Beans: Coarsely purée the remaining cannellini beans in a blender with some of the cooking liquid. Add this to the soup, which should be very green. Stir in the herbs and serve hot with Parmesan cheese and a drizzle of extra virgin olive oil.
- Serve: Add three or four meatballs per bowl and top with grated Parmesan cheese.