Italian Minestrone Three Bean Soup

Italian Minestrone Three Bean Soup

Ingredients

  • 3 tablespoons Jovial Extra Virgin Olive Oil
  • ½ medium onion, minced
  • ¾ cup Jovial Whole Peeled Tomatoes
  • ½ teaspoon salt
  • 3 cups of chicken or vegetable stock, bone broth or water
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup shredded cabbage
  • 1 cup chopped kale, Swiss chard or spinach (or a mixture)
  • 1 large potato, cut into small cubes
  • 1 jar Jovial Chickpeas
  • 1 jar Jovial Kidney Beans
  • 1 jar Jovial Borlotti Beans
  • 2-inch piece of fresh rosemary
  • Grated Parmigiano Reggiano for serving

Organic Chickpeas

Organic Chickpeas

$3.79
Regular price
Organic Kidney Beans

Organic Kidney Beans

$3.79
Regular price
Organic Borlotti Beans

Organic Borlotti Beans

$3.79
Regular price

It’s soup season, and one of the most satisfying Italian soups is minestrone, which can be made in many ways. This is a recipe which I pieced together after watching various Italian grandmothers make minestrone. A very important tip which I learned from my mother-in-law, is to add a little extra liquid up front, then cook uncovered for 30 minutes to concentrate the flavors.

Instructions

    1. In a large saucepan, cook oil and onion on medium-low heat for 2 minutes. Add tomatoes and salt, and cook for 5 minutes.
    2. Add broth, carrots, celery, cabbage and greens, and cook uncovered for 30 minutes.
    3. Add the beans, including the cooking liquid in the jar, cover and cook on low for 1 hour.
    4. Let stand for 30 minutes before serving with grated cheese, if desired.

    Serves 6

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    Italian Minestrone Three Bean Soup

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