Minestrone
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 8
Ingredients
  • 2 - 8 ounce cans of cannellini beans with liquid
  • sea salt
  • 3 tablespoons olive oil
  • 1 medium red onion - chopped
  • 3 medium Yukon Gold Potatoes - two should be chopped into 1 inch slices the quartered, keep the third whole
  • 3 Tablespoons tomato paste
  • 3 celery stalks cut into ¼ slices
  • 1 - 12½ ounce bag carrot chips
  • 1 small Savoy cabbage roughly chopped after core removed and discarded
  • 6 cups chicken stock
  • 1 cup frozen peas
  • salt and pepper
Instructions
  1. Place olive oil in Dutch oven over medium heat. Add onions and saute until lightly colored, about 7 minutes. Add potato slices and cook until they begin to color, about 5 minutes. Add the tomato paste, stir to coat the potatoes and cook for 3 minutes. Add the celery, carrots, cabbage, beans and the whole potato. Add chicken stock to cover entire pot. Increase heat to high and bring to a boil. Once boiling reduce heat and cook until the whole potato is cooked through, approximately 20 minutes. (test for doneness by inserting knife into potato.) Remove the whole potato, mash or rice it and return it to the pot and stir to thicken soup. Add peas into the soup and cook for about 5 minutes. Season with salt and pepper.
Recipe by Tout va bien! (tm) at https://christymajors.com/comfort-in-a-bowl-minestrone/