Minestrone Soup

By Scout0421

WW Core Points: 2 per serving

Ingredients

• For the Soffritto:
• 10 sprays extra virgin olive oil
• 1 large celery stalk, very finely chopped
• 1 medium carrot, very finely chopped
• 1 large onion, very finely chopped
• For the Soup:
• 1 can (15 oz) cannelini beans, drained & rinsed
• 1 medium leek, white & pale green parts only, quartered lengthwise, cut into ¼ inch slices
• 3 garlic cloves, minced
• 2 large celery stalks, cut into ¼ inch slices
• 2 medium carrots cut on the diagonal into ¼ inch slices
• 6 ounces small red potatoes (about 7) cut into ½ inch pieces
• 1 medium zucchini, quartered lengthwise, cut into ¼ inch pieces
• 4 ounces green beans, trimmed, cut on the diagonal into 1 inch pieces (about 1 cup)
• 1 can (14 ½ ounces) whole peeled plum tomatoes w/ juice, crushed
• 1 bunch (5 ounces) kale, stemmed, leaves cut crosswise into ½ inch strips
• ¼ head Savoy cabbage, cored & very thinly sliced (about 2 cups)
• 8 cups vegetable stock
• 1 rind (3 inches) parmigiano-reggiano cheese
• 4 ounces prosciutto end
• 1 bay leaf

Details

Servings 6

Preparation

Step 1

Make soffritto: Heat oil in a stockpot over medium-low heat. Add celery, carrot & onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.

Make soup: Add leek and garlic. Cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden, about 5 minutes. Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage stock, cheese rind, prosciutto end, and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat. Cover; simmer 1 hour.

Add beans. Cover, cook until tender, 1 to 1 ½ hours. Minestrone can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating.