Mamma Mia Minestrone Soup

15 ingredients
10 steps

Ingredients

  • 1/4 lb pepperoni, rind removed and chopped
  • 1/3 cup vegetable oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, cut into 1/4 inch slices
  • 3 carrots, pared and diced into 1/4 inch cubes
  • 2 medium zucchini, quartered and thickly sliced
  • 1 cup shredded red cabbage or 1 cup green cabbage
  • 1 (28 ounce) can Italian plum tomatoes, with juice,chopped
  • 1/2 teaspoon salt
  • 5 cups beef broth
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • 1 (19 ounce) can white cannellini beans, drained (white kidney beans)
  • granted parmesan cheese

Directions

  1. 1
    In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
  2. 2
    In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
  3. 3
    Add the carrots, celery, zucchini and cabbage.
  4. 4
    Cook and stir for 2- 3 minutes.
  5. 5
    Add tomatoes and juice, salt and beef broth, then add basil and thyme.
  6. 6
    Cover and simmer at least 2 hours.
  7. 7
    Taste soup and add water or more broth if needed, and correct seasoning.
  8. 8
    Add the drained beans for the last 15 minutes of cooking.
  9. 9
    This soup will be rather thick.
  10. 10
    Serve in soup bowls, topped with grated parmesan cheese.

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