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Vegetable Minestrone From the Draeger's Cooking School Files

By Draeger's Cooking School
Serves 6 to 8

3 tablespoons extra-virgin olive oil
1 yellow onion, 1/4 inch dice
2 cloves garlic, minced
2 stalks celery, ½ inch dice
2 carrots, peeled and cut into ¼ inch thick half-moons
½ yellow bell pepper, 1/4 inch dice
1 15-ounce can diced tomatoes
1 can garbanzo or cannellini beans, drained and rinsed
6 cups chicken or vegetable stock
1 piece of rind from Parmigiano-Reggiano cheese (optional)
Kosher salt and freshly ground black pepper to taste
1 tablespoon basil, finely sliced
½ tablespoon minced flat-leaf parsley
1 cup shredded Savoy cabbage, washed and spun dry
1 teaspoon balsamic vinegar if needed
Grated Parmigiano-Reggiano cheese for garnish

Heat olive oil in a heavy-bottomed stockpot over medium heat. Add onion and cook for 3-4 minutes or until translucent but do not brown. Add the garlic and cook, stirring 1 minute more. Add the celery, carrots, bell pepper, tomatoes, beans, stock, and cheese rind (if using) and bring to a boil. Reduce heat to a simmer, add a small pinch of salt and pepper, and cook for 20 minutes.

Right before serving, stir in the basil, parsley, and cabbage and heat until they soften and turn vibrant green and are cooked through. Taste and adjust seasoning, and add vinegar if needed to brighten flavors. Ladle soup into bowls and sprinkle with Parmigiano-Reggiano cheese.

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