This classic Great Northern Minestrone is a bowl of pure comfort, perfect for chilly evenings or meal-prepping lunches. The soup features tender Great Northern beans that provide a creamy texture and subtle earthy flavor, complemented by a robust blend of sautéed onions, garlic, and dried basil. Fresh vegetables like carrots, zucchini, celery, and cabbage add crunch and nutrients, while small macaroni brings a satisfying heartiness. Whether you use leftover ham bones for depth or keep it strictly vegan with vegetable broth, this dish is versatile and forgiving. ItâÂÂs a simple, wholesome meal that tastes even better the next day as the flavors meld together. Serve it hot with a sprinkle of Parmesan for a traditional finish, or enjoy it plain for a dairy-free option.
Great Northern Minestrone
Description
This classic Great Northern Minestrone is a bowl of pure comfort, perfect for chilly evenings or meal-prepping lunches. The soup features tender Great Northern beans that provide a creamy texture and subtle earthy flavor, complemented by a robust blend of saut&# 195;©ed onions, garlic, and dried basil. Fresh vegetables like carrots, zucchini, celery, and cabbage add crunch and nutrients, while small macaroni brings a satisfying heartiness. Whether you use leftover ham bones for depth or keep it strictly vegan with vegetable broth, this dish is versatile and forgiving. ItâÂÂs a simple, wholesome meal that tastes even better the next day as the flavors meld together. Serve it hot with a sprinkle of Parmesan for a traditional finish, or enjoy it plain for a dairy-free option.Ingredients
Directions
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Rinse 1 cup of dried Great Northern beans thoroughly under cold water.
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Place beans in a pot and cover with 3 cups of boiling water.
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Bring to a boil and cook for 2 minutes.
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Remove from heat, cover, and let the beans stand for 1 to 4 hours to rehydrate.
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Drain the soaking water and rinse the beans well.
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Place the drained beans back into a large kettle or Dutch oven.
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Add 6 cups of fresh water, 1/2 cup chopped onion, 1 teaspoon minced garlic, 1 tablespoon dry basil, 1 teaspoon dry oregano, salt, pepper, and any leftover ham or beef bones if using.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer for 1 hour, or until the beans are almost tender.
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Add 16 oz undrained tomatoes (breaking them up with a spoon), 4 cups thinly sliced vegetables (such as carrots, zucchini, celery, and cabbage), 1/2 cup small macaroni, and 1/4 cup chopped parsley.
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Cover and simmer for an additional 30 minutes, or until the vegetables and pasta are cooked through and beans are fully tender.
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If a thinner consistency is desired, stir in additional water as needed.
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Taste and adjust seasonings with salt and pepper to preference.
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Ladle into bowls and serve hot, optionally topped with grated Parmesan cheese.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 37.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.2mg1%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 3.2g13%
- Sugars 4.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
