Tuscan-Style Minestrone

Name: Tuscan-Style Minestrone
Yield: Makes 12 Servings
Cuisine: Italy
Ingredients: ½ head of cabbage, preferably Savoy; 3 quarts water; grated Parmesan cheese; slices of French bread, either stale or lightly toasted (for traditional version) or small croutons sautéed in olive oil (for lighter version); 1 bunch of spinach, stems removed and leaves cut into strips if large, about 1 cup packed; 1 cup dried cannellini or borlotti beans, soaked and cooked, about 3 cups; 1 cup dried cannellini or borlotti beans, soaked and cooked, about 3 cups; 1 bouquet garni: 1 fresh rosemary sprig, 8 fresh thyme sprigs, and 1 bunch of parsley; slices of French bread, either stale or lightly toasted (for traditional version) or small croutons sautéed in olive oil (for lighter version); slices of French bread, either stale or lightly toasted (for traditional version) or small croutons sautéed in olive oil (for lighter version); salt and pepper; salt and pepper; 6 cups chicken broth, bean-cooking water, or fresh water; 4 medium-size tomatoes, peeled, seeded, and chopped, or 1 cup drained and seeded canned tomatoes; 6 cups chicken broth, bean-cooking water, or fresh water; 6 cups chicken broth, bean-cooking water, or fresh water; 1 bouquet garni: 1 fresh rosemary sprig, 8 fresh thyme sprigs, and 1 bunch of parsley; 1 bouquet garni: 1 fresh rosemary sprig, 8 fresh thyme sprigs, and 1 bunch of parsley; 4 medium-size tomatoes, peeled, seeded, and chopped, or 1 cup drained and seeded canned tomatoes; 1 bouquet garni: 1 fresh rosemary sprig, 8 fresh thyme sprigs, and 1 bunch of parsley; 1 celery rib, chopped; 4 garlic cloves, peeled; ½ head of cabbage, preferably Savoy; 1 large red onion, chopped; ½ bunch of kale, stems removed and leaves cut into strips, about 3 cups tightly packed; 1 large waxy potato, peeled and cut into ½-inch cubes; 1 large carrot, sliced; ¼ cup olive oil

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This version of minestrone contains beans in two forms: whole, as one of the vegetables, and pureed to give the soup body and texture. Traditionally this soup is ladled into a soup tureen with alternating layers of stale bread just before serving. The result is a soup so thick that a spoon will stick straight up when plunged in.

Most minestroni are made with water—preferably the cooking water from the beans—but I like to use chicken stock if I have any around.

For a lighter

Ingredients

Europe
Italy
Tuscany
Mediterranean
Soup

Ingredients

Method