Heirloom Bean and Vegetable Minestrone Soup Recipe

Introduction

This hearty Rancho Gordo Minestrone Soup is a comforting blend of fresh vegetables, tender beans, and savory broth. Perfect for chilly days, it offers layers of flavor developed over slow cooking. Enjoy this classic Italian-inspired soup as a satisfying meal for family and friends.

Ingredients

• 1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)
• 2 tablespoons salted butter
• 2 garlic cloves (minced)
• 1 onion (thinly sliced)
• 2 large carrots (peeled and diced)
• 2 celery stalks (diced)
• 1 large russet potato or 2 small Yukon Gold potatoes (peeled and diced)
• ½ pound green beans (trimmed and halved)
• 2 medium zucchini (cubed)
• 3 cups shredded Savoy or green cabbage
• 4 cups vegetable or beef broth
• 2 cups water
• Parmesan rind (optional)
• ½ cup canned plum tomatoes (with their juice)
• Salt and pepper to taste
• 2 to 3 cups cooked Rancho Gordo white heirloom beans (such as Marcella or Cranberry beans)
• ½ cup grated Parmesan cheese

Instructions

1. Step 1: In a large stockpot, heat the ¼ cup olive oil and butter over medium-low heat. Add the sliced onion and minced garlic, cooking until soft and golden, about 10 minutes.
2. Step 2: Add the diced carrots and celery; cook for 2 minutes, then add the diced potato and cook another 2 minutes.
3. Step 3: Stir in the green beans and zucchini; cook for 2 more minutes. Add the shredded cabbage and cook until wilted, approximately 5 minutes.
4. Step 4: Pour in the broth, water, Parmesan rind (if using), and canned tomatoes with juice. Stir well, season with salt, cover, reduce heat to low, and simmer until cabbage is nearly falling apart, about 2 hours.
5. Step 5: Stir in the cooked beans and cook for an additional 30 minutes to meld the flavors.
6. Step 6: Before serving, remove the cheese rind if used. Swirl in the grated Parmesan cheese, adjust seasoning with salt and pepper, then drizzle with 1 tablespoon olive oil. Serve warm.

Tips & Variations

• For a slow cooker option, begin by cooking ½ pound dried beans with water in the slow cooker until just tender. Sauté vegetables as above and add to the slow cooker with broth, water, tomatoes, and cheese rind. Cook on low for 2 to 3 hours until beans are soft and soup is flavorful.
• Substitute the white heirloom beans with cannellini or chickpeas if needed.
• Adding a splash of good-quality balsamic vinegar just before serving can enhance the soup’s depth.
• Use homemade vegetable broth for a richer taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to prevent overcooking the vegetables. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of cooking my own?

Yes, canned beans work well and can save time. Add them during the final cooking stage to heat through without becoming mushy.

Is Parmesan rind necessary?

Using a Parmesan rind adds a subtle savory depth but is optional. If you don’t have one, you can simply omit it and rely on the cheese added at the end for flavor.

Heirloom Bean and Vegetable Minestrone Soup Recipe

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★★★★★

4.5 from 56 reviews

• Author: Lana
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Rancho Gordo’s Minestrone Soup is a hearty and comforting vegetable soup featuring a medley of fresh vegetables, tender white heirloom beans, and a rich broth, simmered to perfection either on the stovetop or in a slow cooker. This classic Italian-inspired minestrone combines the earthiness of beans with seasonal produce, enhanced by Parmesan cheese for a satisfying and wholesome meal.

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Ingredients

Scale 1x2x3x

Oils and Fats

• 1 tablespoon extra-virgin olive oil
• ¼ cup extra-virgin olive oil
• 2 tablespoons salted butter

Vegetables

• 2 garlic cloves, minced
• 1 onion, thinly sliced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large russet potato (or 2 small Yukon Gold potatoes), peeled and diced
• ½ pound green beans, trimmed and halved
• 2 medium zucchini, cubed
• 3 cups shredded Savoy cabbage or green cabbage
• ½ cup canned plum tomatoes with their juice

Liquids and Broths

• 4 cups vegetable or beef broth
• 2 cups water

Beans and Cheese

• 2 to 3 cups cooked Rancho Gordo white heirloom beans (such as Marcella or Cranberry beans)
• ½ cup grated Parmesan cheese
• Parmesan rind (optional)

Seasoning

• Salt and pepper, to taste

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Instructions

1. Prepare the vegetables: In a large stockpot, warm ¼ cup of extra-virgin olive oil and the butter over medium-low heat. Add the thinly sliced onion and minced garlic and cook until soft and golden, about 10 minutes.
2. Sauté remaining vegetables: Add the diced carrots and celery to the pot and cook for 2 minutes. Then add the diced potatoes and cook for another 2 minutes. Follow by adding the trimmed green beans and cubed zucchini, cooking for 2 more minutes.
3. Cook the cabbage: Add the shredded cabbage to the pot and cook until wilted, approximately 5 minutes.
4. Add broth and simmer: Pour in the vegetable or beef broth and 2 cups water. Add the Parmesan rind if using, and the canned plum tomatoes with their juice. Stir well, season with salt, cover, reduce the heat to low, and simmer until the cabbage is nearly falling apart, about 2 hours.
5. Add cooked beans and continue cooking: Stir in the cooked Rancho Gordo white heirloom beans and simmer for another 30 minutes to allow flavors to meld.
6. Finish and serve: Just before serving, remove the Parmesan rind if used. Swirl in the grated Parmesan cheese, check seasoning, and adjust salt and pepper as needed. Divide the soup among bowls, drizzle with 1 tablespoon of olive oil, and serve warm.
7. Optional slow cooker method – prepare dried beans: In the slow cooker, add ½ pound dried beans picked over and rinsed, and cover with water about 2 inches above the beans. Cook on high heat until beans start to soften, approximately 2 hours.
8. Slow cooker vegetable preparation: Meanwhile, sauté all vegetables as described earlier and add them to the slow cooker along with broth, water, tomatoes, and Parmesan rind if using.
9. Slow cooker final cooking: Cover and continue cooking on low for 2 to 3 more hours until the beans are fully soft and flavors are well developed.
10. Finish slow cooker soup: Remove the Parmesan rind if used, swirl in the grated Parmesan cheese, season with salt and pepper, drizzle with olive oil, and serve.

Notes

• You can use either vegetable or beef broth depending on preference; vegetable broth keeps this vegetarian, beef broth adds richer flavor.
• The recipe suggests using Rancho Gordo white heirloom beans, but other white beans like cannellini can be substituted if unavailable.
• If using dried beans in the slow cooker method, soaking the beans overnight can reduce cook time.
• The Parmesan rind adds a deep umami flavor but can be omitted for a vegetarian version without cheese.
• Adjust seasoning at the end after adding cheese as Parmesan is salty.
• Drizzling extra-virgin olive oil before serving adds richness and aroma to the finished soup.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: minestrone soup, Rancho Gordo, white beans, vegetable soup, Italian soup, hearty soup, vegetarian soup, cabbage soup