Back to Lucinda’s Minestrone All Reviews for Lucinda’s Minestrone - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mh_1075_minestrone_soup2_prev.jpg
Ingredients Ingredient Checklist 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, chopped (about 1 1/2 cups) 3 cloves garlic, minced 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup) 1 small head cabbage, cored, outer leaves discarded, and thinly sliced 16 ounces fresh or canned tomatoes, chopped (about 2 cups) 2 tablespoons coarse salt 1/2 teaspoon freshly ground black pepper, plus more for serving 1 rind of Parmesan cheese (optional) 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained 2 large whole basil sprigs Freshly grated Parmesan cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 mh_1075_minestrone_soup2_prev.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
mh_1075_minestrone_soup2_prev.jpg
mh_1075_minestrone_soup2_prev.jpg
Ingredients
Ingredients
- 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, chopped (about 1 1/2 cups) 3 cloves garlic, minced 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup) 1 small head cabbage, cored, outer leaves discarded, and thinly sliced 16 ounces fresh or canned tomatoes, chopped (about 2 cups) 2 tablespoons coarse salt 1/2 teaspoon freshly ground black pepper, plus more for serving 1 rind of Parmesan cheese (optional) 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained 2 large whole basil sprigs Freshly grated Parmesan cheese
Directions
Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency – it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.
Reviews (3)
Add Rating & Review 45 Ratings 5 star values: 11 4 star values: 19 3 star values: 9 2 star values: 5 1 star values: 1
Reviews (3)
Add Rating & Review 45 Ratings 5 star values: 11 4 star values: 19 3 star values: 9 2 star values: 5 1 star values: 1
Add Rating & Review
45 Ratings 5 star values: 11 4 star values: 19 3 star values: 9 2 star values: 5 1 star values: 1
45 Ratings 5 star values: 11 4 star values: 19 3 star values: 9 2 star values: 5 1 star values: 1
45 Ratings 5 star values: 11 4 star values: 19 3 star values: 9 2 star values: 5 1 star values: 1
5 star values: 11 4 star values: 19 3 star values: 9 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 5 stars 01/14/2018 After seeing the program where she was making this soup I ran right out and bought all the ingredients to make it. Since then I have been making it off and on. I absolutely love it! My favorite vegetable soup ever! I never liked Minestone soup before trying this recipe. Martha Stewart Member Rating: 5 stars 10/14/2012 I give this recipe five stars. I made without the rind only because I didn't have it. It was delicious! She is such a great cook. I hope Linda makes more vegetarian soups in the future. Great job! Martha Stewart Member Rating: Unrated 11/01/2011 I saw this recipie a while back on tv and tried it that night. I also added a little broccoli and more green beans, added some elbows noodles and parmesean cheese.. It was great and had no leftovers. We give it 4 stars..Martha Stewart Member
Rating: 5 stars 01/14/2018
After seeing the program where she was making this soup I ran right out and bought all the ingredients to make it. Since then I have been making it off and on. I absolutely love it! My favorite vegetable soup ever! I never liked Minestone soup before trying this recipe.
Rating: 5 stars
Rating: 5 stars 10/14/2012
I give this recipe five stars. I made without the rind only because I didn’t have it. It was delicious! She is such a great cook. I hope Linda makes more vegetarian soups in the future. Great job!
Rating: Unrated 11/01/2011
I saw this recipie a while back on tv and tried it that night. I also added a little broccoli and more green beans, added some elbows noodles and parmesean cheese.. It was great and had no leftovers. We give it 4 stars..
Rating: Unrated
All Reviews for Lucinda’s Minestrone
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lucinda’s Minestrone
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
