Minestrone With Parmigiano-Reggiano Recipe

Name: Minestrone With Parmigiano-Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, minced; 1 cup coarsely chopped sweet onion; 1 cup coarsely chopped carrot; 1 cup coarsely chopped celery; 1 tablespoon finely chopped fresh rosemary; 1 (14 1/2 ounce) can plum tomatoes, with their juice; ¼ cup dry white wine; 2 medium zucchini, cut into 1/2-inch rounds; 1 (15 ounce) can small white beans, drained and rinsed; 1 head escarole or 1 head savoy cabbage, cut into small pieces; 8 ounces green beans, ends snipped, cut into 1-inch pieces; 1 medium head cauliflower, cut into 1-inch pieces; parmigiano-reggiano cheese, rind cut into 1/2-inch pieces; 12-1 cup finely grated parmigiano-reggiano cheese, for garnishing; 2 cups vegetable broth; 1 teaspoon salt; ½ teaspoon fresh ground black pepper; 8 ounces cooked small shell pasta (shells, or ditalini)

Servings: persons

3 garlic cloves, minced
1 cup coarsely chopped sweet onion
1 cup coarsely chopped carrot
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
1 (14 1/2 ounce) can plum tomatoes, with their juice
¼ cup dry white wine
2 medium zucchini, cut into 1/2-inch rounds
1 (15 ounce) can small white beans, drained and rinsed
1 head escarole or 1 head savoy cabbage, cut into small pieces
8 ounces green beans, ends snipped, cut into 1-inch pieces
1 medium head cauliflower, cut into 1-inch pieces
parmigiano-reggiano cheese, rind cut into 1/2-inch pieces
12-1 cup finely grated parmigiano-reggiano cheese, for garnishing
2 cups vegetable broth
1 teaspoon salt
½ teaspoon fresh ground black pepper
8 ounces cooked small shell pasta (shells, or ditalini)

1
Heat oil in a large skillet over med-high heat; add the garlic, onion, carrots, celery, and rosemary; saute until the vegetables begin to soften, 4-5 minutes.
2
Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
3
Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker; add in the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
4
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
5
Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
6
Serve the soup garnished with the grated Parmigiano-Reggiano cheese.

1667

kcal

Calories

101

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 garlic cloves, minced, 1 cup coarsely chopped sweet onion, 1 cup coarsely chopped carrot, 1 cup coarsely chopped celery, and more.

Yes, Minestrone With Parmigiano-Reggiano 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.

Minestrone With Parmigiano-Reggiano

How did you like this recipe?

Frequently Asked Questions