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Michigan Minestrone Soup

Michigan Minestrone Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1030.7
Dietary: Gluten-free
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
  • 4 ounce Dried Butter Beans
  • 2 ounce Streaky Bacon, chopped
  • 1 tablespoon Olive oil
  • 1 md Onion, peeled and finely
Directions
  1. 1
    Soak the dried butter beans in cold water for at least 5 hours or overnight, then drain and rinse.
  2. 2
    Place the soaked beans in a saucepan and cover with fresh water by about two inches.
  3. 3
    Bring to a boil over high heat and boil vigorously for 10 minutes.
  4. 4
    Reduce heat to low, cover, and simmer gently for 30 to 45 minutes until the beans are just tender.
  5. 5
    Drain the cooked beans and set them aside.
  6. 6
    In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crisp and browned.
  7. 7
    Add olive oil, onion, crushed garlic, finely chopped celery, and carrot to the pot with the bacon.
  8. 8
    Sauté the vegetables gently, stirring often, for about 5 minutes until softened but not browned.
  9. 9
    Stir in the shredded cabbage and sliced pepperoni salami, cooking for another 2 minutes.
  10. 10
    Add the canned chopped tomatoes, tomato puree, chicken stock, cooked beans, salt, pepper, and fresh herbs.
  11. 11
    Bring the soup to a boil, then reduce heat to low and simmer uncovered for 45 minutes to meld flavors.
  12. 12
    Remove and discard the bay leaf and herb sprigs before serving.
  13. 13
    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.

Keywords: minestrone, beet soup, butternut beans, bacon, vegetarian, comfort food, winter soup, italian inspired, healthy dinner, meal prep, bean soup, rustic, hearty, vegetable soup, easy recipe, family meal, stock based, tomato soup
Read it online: https://www.chefs-mate.com/recipe/michigan-minestrone-soup/