This Michigan-style minestrone is a comforting bowl of warmth, perfect for chilly evenings. The recipe features plump butter beans that melt slightly into the broth, providing a creamy texture without dairy. Smoky streaky bacon adds a savory depth that balances the bright acidity of canned tomatoes and fresh herbs. Chopped vegetables like carrots, celery, and cabbage offer satisfying crunch and nutrition. It’s a forgiving dish that tastes even better the next day, making it ideal for meal prep. Serve with crusty bread for a complete, home-style meal.
Michigan Minestrone Soup
Description
This Michigan-style minestrone is a comforting bowl of warmth, perfect for chilly evenings. The recipe features plump butter beans that melt slightly into the broth, providing a creamy texture without dairy. Smoky streaky bacon adds a savory depth that balances the bright acidity of canned tomatoes and fresh herbs. Chopped vegetables like carrots, celery, and cabbage offer satisfying crunch and nutrition. It&# 226;ÂÂs a forgiving dish that tastes even better the next day, making it ideal for meal prep. Serve with crusty bread for a complete, home-style meal.Ingredients
Directions
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Soak the dried butter beans in cold water for at least 5 hours or overnight, then drain and rinse.
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Place the soaked beans in a saucepan and cover with fresh water by about two inches.
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Bring to a boil over high heat and boil vigorously for 10 minutes.
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Reduce heat to low, cover, and simmer gently for 30 to 45 minutes until the beans are just tender.
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Drain the cooked beans and set them aside.
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In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crisp and browned.
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Add olive oil, onion, crushed garlic, finely chopped celery, and carrot to the pot with the bacon.
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Sauté the vegetables gently, stirring often, for about 5 minutes until softened but not browned.
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Stir in the shredded cabbage and sliced pepperoni salami, cooking for another 2 minutes.
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Add the canned chopped tomatoes, tomato puree, chicken stock, cooked beans, salt, pepper, and fresh herbs.
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Bring the soup to a boil, then reduce heat to low and simmer uncovered for 45 minutes to meld flavors.
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Remove and discard the bay leaf and herb sprigs before serving.
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Ladle into bowls and serve hot with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1030.7kcal
- % Daily Value *
- Total Fat 105.8g163%
- Saturated Fat 58.5g293%
- Cholesterol 238.0mg80%
- Sodium 1502.5mg63%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.4g2%
- Sugars 1.4g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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