Minestrone with Basil

16 ingredients
12 steps

Ingredients

  • 1/2 cup dried red beans
  • 5 cups water
  • 2 cups shredded green cabbage
  • 1 1/2 cups chopped tomatoes
  • 1 small onion, chopped
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 medium russet potato, peeled, left whole
  • 1 small russet potato, peeled, diced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons finely chopped garlic
  • 1 teaspoon salt
  • 1/2 cup small shell pasta
  • 1/2 cup chopped fresh basil
  • Freshly grated Parmesan cheese

Directions

  1. 1
    Place beans in medium bowl.
  2. 2
    Add enough cold water to cover by 2 inches; soak overnight.
  3. 3
    Drain.
  4. 4
    Place beans in large Dutch oven.
  5. 5
    Add 5 cups water and next 11 ingredients and bring to boil.
  6. 6
    Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
  7. 7
    Transfer 2 cups soup and whole potato to blender and puree.
  8. 8
    Return puree to soup in pot.
  9. 9
    Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes.
  10. 10
    Season with salt and pepper.
  11. 11
    Mix in 1/4 cup basil.
  12. 12
    Serve with Parmesan cheese.

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