For some reason when it was 91 degrees outside AND our air conditioning was broken I decided it would be a lovely day to make HOT SOUP, ha! After a summer jam-packed with BBQ, meats, cheese, and then more meats, I was craving some vegetable action so I figured throwing a bunch of fresh veggies in a pot seemed like the easiest route.
I grew up in St. Joseph, MI where there is a wonderful Italian restaurant, Tosi’s, that has hands-down the best minestrone soup I’ve ever had – while this is not their recipe, I’ll say that it’s close! This recipe is really hearty and flavorful, easy to make, and only gets better for left-overs. Give it a try and let me know what you think!
4 tbs butter
1 cup chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 19-oz can cannellini beans
1 cup shredded cabbage
1 14.5 ounce can stewed tomatoes
1 tbs tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth*
2 cloves garlic, minced
2 tbs dried parsley (I used fresh b/c that’s what I had)
1 tsp dried oregano
1/2 tsp dried rosemary
1 1/2 tsp salt
1 tsp pepper
1/2 cup grated parmesan cheese for topping
*I don’t mean to pull an INA here, but I was lucky that Dave made a big batch of homemade chicken stock using Ruhlman’s every day chicken stock recipe. Using homemade stock definitely makes a huge difference, so do it if you can! The worst that happens is you get to eat a yummy roast chicken the night before!
First, melt the butter in a large pot over medium heat, then add the onion, celery, and carrots. Saute for about ten minutes.
Next, add the beans, chopped cabbage, tomatoes, tomato paste, cubed potatoes, stock, garlic, parsley, oregano, rosemary, salt and pepper to the pot.
Bring to a boil, cover, and then reduce heat. Simmer for 1 hour and 15 minutes, stirring a few times. Next separate either 2/3 or 3/4 of the soup mixture (depending on how chunky you want it) into a food processor and pulse until smooth.
Then return the smooth mixture back to the remaining chunky mixture on the stove, mix well and continue cooking on low heat for another 10 minutes. Be sure to taste the soup here and add any additional salt or herbs to adjust the flavor if needed. Once done, top with grated parmesan and fresh parsley. Oh, and of course serving with a big piece of crusty, buttered bread is a must!