This robust minestrone is a celebration of Italian home cooking, combining a medley of dried beans, lentils, and seasonal vegetables in a savory broth. The dish draws deep flavor from sautéed aromatics like fennel, garlic, and bell peppers, enriched with fresh herbs such as basil and oregano. It offers a satisfying texture with tender potatoes and soft beans, making it perfect for chilly evenings or meal prep. Simple, wholesome, and deeply comforting, this vegan-friendly soup is a versatile staple that tastes even better the next day as the flavors meld together.
Gambardella’S Minestrone Soup
Description
This robust minestrone is a celebration of Italian home cooking, combining a medley of dried beans, lentils, and seasonal vegetables in a savory broth. The dish draws deep flavor from sautéed aromatics like fennel, garlic, and bell peppers, enriched with fresh herbs such as basil and oregano. It offers a satisfying texture with tender potatoes and soft beans, making it perfect for chilly evenings or meal prep. Simple, wholesome, and deeply comforting, this vegan-friendly soup is a versatile staple that tastes even better the next day as the flavors meld together.Ingredients
Directions
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Rinse the cannellini, kidney, garbanzo, lentils, and split peas thoroughly.
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Soak the beans and peas in plenty of water to cover overnight in a large bowl.
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The next day, drain the soaking water and place beans in a pot with 3 cups of fresh water.
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Bring to a boil, then reduce heat and simmer for 20 minutes, skimming foam from the top.
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Turn off heat and let the beans stand in their liquid; do not drain.
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In a separate small pot, simmer the diced potato in 1 cup of broth for 15 minutes until tender.
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Turn off heat and let the potato stand in its liquid; do not drain.
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In a heavy-bottomed 8-quart pot, heat olive oil over medium heat.
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Stir in basil, oregano, parsley stems, rosemary, fennel seeds, salt, and pepper.
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Add the simmered beans with their liquid, the potatoes with their broth, frozen vegetables, and tomatoes.
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Bring the soup to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
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Add more broth if the soup becomes too thick.
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Serve hot over cooked pasta or rice.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 112.5kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 186.9mg8%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 2.1g9%
- Sugars 0.1g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
Variations: Feel free to substitute other dried beans or add other seasonal vegetables like zucchini or carrots. For a creamy texture, blend a portion of the soup before serving.
Tips: Soaking beans overnight reduces cooking time and makes them easier to digest. Skimming the foam ensures a clearer broth. The soup will thicken as it cools; add a splash of water or broth when reheating.
