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Winter Minestrone

Makes: 8  servings Prep 45 mins Cook 375°F1 hr Stand 1 hr


  • 1 cup  dried great Northern beans, picked over and rinsed
  • Water
  • 1 teaspoon  minced garlic
  • 1/2 teaspoon  dried thyme
  • 1/2 teaspoon  dried rosemary
  • 1/2 teaspoon  salt
  • 1 bay leaf
  • 3 tablespoons  olive oil, divided
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1 large celery rib, diced
  • 2 teaspoons  minced garlic
  • 1 1/2 teaspoons  salt, divided
  • 1/2 teaspoon  freshly ground pepper
  • 1 pound  butternut squash, peeled, seeded, and cut into 3/4-inch chunks
  • 1/2 pound  green beans, trimmed and cut into 3/4-inch pieces
  • 4 cups  thinly sliced green cabbage
  • 3 14 ounce can chicken broth
  • 1 water
  • 2 medium zucchini, quartered lengthwise and sliced
  • 1/2 head cauliflower, cut into bite-size florets
  • 1 14 1/2ounce can whole tomatoes in juice, drained and chopped
  • 4 slices sourdough bread
  • 1/2 cup  freshly grated Parmesan cheese


1. Bring beans and enough cold water to cover by one inch to a boil in a large Dutch oven. Remove from heat; cover and let stand 1 hour. Drain beans; return to pot and cover with two inches cold water. Stir in garlic, thyme, rosemary, salt and bay leaf. Bring to a boil; reduce heat and simmer, covered, 30 minutes. Drain beans; remove bay leaf and set aside.

2. Heat 2 tablespoons of the oil in same pot. Add carrots, onion, celery, garlic, 1/2 teaspoon of the salt and the pepper; cook about 8 minutes, until vegetables soften. Add drained beans, squash, green beans, cabbage, broth, water and remaining 1 teaspoon salt. Bring to a boil; reduce heat and simmer, partially covered, 30 minutes.

3. Stir in zucchini and cauliflower. Return to a boil; reduce heat and simmer, partially covered, 20 minutes, until beans and vegetables are tender. Add tomatoes and cook 10 minutes. Discard Parmesan rind. Transfer 2 cups soup, one cup at a time, to a blender and puree; return to pot.

4. Heat oven to 375 degrees F. Brush bread with remaining 1 tablespoon oil; arrange on a cookie sheet. Sprinkle with Parmesan and bake 15 to 18 minutes, until toasted. Cut each bread slice in half and serve with soup. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)285,
  • Fat, total(g)9,
  • chol.(mg)5,
  • sat. fat(g)3,
  • carb.(g)41,
  • fiber(g)13,
  • pro.(g)13,
  • sodium(mg)1546,
  • Percent Daily Values are based on a 2,000 calorie diet