Minestrone Margaret Fulton's

Warm your soul with Margaret Fulton's classic minestrone, a hearty and nourishing Italian-inspired soup that celebrates the vibrant flavors of fresh vegetables and wholesome ingredients. This comforting dish features a medley of zucchini, carrots, cabbage, and green beans simmered to perfection in a rich vegetable broth with tender cannellini beans and small pasta for added texture. A hint of garlic and fresh parsley elevate the flavor, while a generous sprinkle of grated Parmesan cheese makes each spoonful irresistibly satisfying. Ready in just an hour and perfect for six servings, this one-pot recipe is an ideal choice for a cozy family meal. Discover how easy it is to bring this timeless recipe to your table and enjoy a taste of authentic home cooking.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 2 medium, diced celery stalks
• 2 large, diced carrots
• 1 medium, diced zucchini
• 2 medium, peeled and diced potatoes
• 1 cup, shredded cabbage
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 2 cloves, minced garlic
• 400 grams canned diced tomatoes
• 6 cups vegetable stock
• 1 cup, drained and rinsed cooked cannellini beans
• 1 cup (e.g., ditalini or elbow) small pasta
• 2 tablespoons, chopped fresh parsley
• 1 cup (for serving) grated Parmesan cheese
• 1 teaspoon (to taste) salt
• 1 teaspoon (to taste) black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes or until softened.

Step 3

Stir in the garlic and cook for another minute until fragrant.

Step 4

Add the diced zucchini, potatoes, cabbage, and green beans. Stir to combine the vegetables.

Step 5

Pour in the canned diced tomatoes and vegetable stock. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.

Step 7

Stir in the cooked cannellini beans and pasta. Cook for an additional 10 minutes or until the pasta is tender.

Step 8

Taste the soup and season with salt and black pepper as needed.

Step 9

Remove the pot from heat and stir in the fresh parsley.

Step 10

Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve warm.

Nutrition Facts

Serving size	(3903.9g)

Amount per serving	% Daily Value*
Calories	2497.3

Total Fat 81.7g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 10.9g
Cholesterol 88mg	0%
Sodium 10190.1mg	0%
Total Carbohydrate 353.1g	0%
Dietary Fiber 74.9g	0%
Total Sugars 85.9g
Protein 112.3g	0%

Vitamin D 0IU	0%
Calcium 1885.6mg	0%
Iron 29.0mg	0%
Potassium 9815.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 17.3%

Carbs: 54.4%