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Prep 30 mins
Cook 1 hr
From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."
- 1⁄2 cup olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 -3 cups savoy cabbage, shredded
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 quart beef broth (preferably rich)
- 1 quart water
- 4 ounces tomato paste
- 1⁄4 cup fresh herb, minced (parsley, basil, or marjoram)
- 3 small zucchini, cut into half-moon slices
- 1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
- 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
- 1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
- 6 ounces genoa salami, diced in small cubes
- 1⁄2 cup pasta, small (like small shells)
- salt and black pepper, freshly ground (to taste)
- 2 tablespoons pesto sauce (see our Poppy Seed Pie)
- parmesan cheese, freshly grated
- In a large saucepan, heat oil.
- Saute onion and garlic 2-3 minutes.
- Add cabbage, celery, and carrots. Saute 5 minutes.
- Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
- Add zucchini, beans, and salami; cook 15 minutes.
- Add pasta; cook until al dente.
- Add salt and pepper.
- Stir in pesto sauce just before serving.
- Serve in large bowls with grated cheese.