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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Cook the cabbage: Add the shredded cabbage to the pot and cook until wilted, approximately 5 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
