How To Make The River Cafe’s Winter Minestrone
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 leek, thinly sliced
- 1 zucchini, diced
- 1 potato, diced
- 1 can cannellini beans, drained and rinsed
- 1 can chopped tomatoes
- 4 cups vegetable broth
- 1 sprig rosemary
- Salt and pepper, to taste
- Parmesan cheese, for topping
- Fresh basil leaves, for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, leek, zucchini, and potato. Cook until vegetables are softened, about 5 minutes.
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Add the cannellini beans, chopped tomatoes, vegetable broth, and rosemary sprig. Season with salt and pepper.
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Bring to a boil, then reduce heat and simmer for 1 hour, or until vegetables are tender.
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Remove the rosemary sprig and discard. Use an immersion blender to partially blend the soup, leaving some chunks of vegetables.
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Serve hot, topped with grated Parmesan cheese and fresh basil leaves.
Nutrition
- Calories : 275kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1201mg
- Total Carbohydrates : 44g
- Dietary Fiber : 12g
- Sugar : 9g
- Protein : 12g
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