Genoese Minestrone Recipe

Name: Genoese Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup split peas, washed and drained; 2 tablespoons olive oil; 1 onion, chopped; 1 -2 garlic clove, chopped; 1 small zucchini, sliced; 2 cups escarole, cleaned and chopped; 2 cups white cannellini beans, 16 oz can rinsed and drained; 1 celery, chopped; 1 bay leaf; 1 teaspoon oregano; 1 cup cooked brown rice

Servings: persons

1 cup split peas, washed and drained
2 tablespoons olive oil
1 onion, chopped
1 -2 garlic clove, chopped
1 small zucchini, sliced
2 cups escarole, cleaned and chopped
2 cups white cannellini beans, 16 oz can rinsed and drained
1 celery, chopped
1 bay leaf
1 teaspoon oregano
1 cup cooked brown rice

1
Bring split peas and 1 quart of water to a boil.
2
Heat oil and saute onions and garlic.
3
Add other vegetables and the herbs and saute briefly, I like the escarole wilted.
4
When the peas are falling apart, should be about 30 minutes after they have started to boil.
5
Add the sauteed vegetables and cook another 15 minutes.
6
Add the cooked brown rice.
7
Salt and pepper to taste.
8
Serve with Parmesan cheese.
9
if soup is too thick, add water.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup split peas, washed and drained, 2 tablespoons olive oil, 1 onion, chopped, 1 -2 garlic clove, chopped, and more.

Yes, Genoese Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Genoese Minestrone

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