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Minestrone
While minestrone is often cooked with a carbohydrate (pasta or rice), we prefer to add on the side the carb just before serving. Shaved Pecorino and chopped parsley make a lovely garnish.
Course
Soup
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
people
Author
Connie Veneracion
Ingredients
2
tablespoons
olive oil
3 to 4
cloves
garlic
lightly pounded
½
cup
chopped onion
2
tomatoes
chopped
2
bell peppers
dices
2
cups
passata
available in groceries (or substitute good quality tomato sauce)
2
bay leaves
1 to 2
sprigs
oregano
stripped
salt
pepper
2
cups
cubed carrots
3 to 4
cups
shredded cabbage
3 to 4
garlicky sausages
sliced into rings
2
cups
cubes eggplants
2
cups
cubed zucchini
Instructions
Heat the olive oil in a small pan.
Saute the garlic just until softened then add the onion, tomatoes and bell pepper, and continue sauteeing for a minute.
Pour in the passata and about a cup of water.
Taste. Add salt and pepper.
Add the carrot, oregano and bay leaves. Stir.
Add the cabbage, stir and simmer until the leaves are starting to soften, about 20 minutes.
Throw in the sliced sausages, stir and simmer for a minute.
Add the eggplants, stir and simmer for five minutes.
Stir in the zucchini cubes and continue cooking for another five to ten minutes.
Taste the broth. If too bland, add salt or pepper, or both, as needed.
Serve your minestrone with pasta, rice or bread.