Name: The River Cafe’s Winter Minestrone Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 leek, thinly sliced; 1 zucchini, diced; 1 potato, diced; 1 can cannellini beans, drained and rinsed; 1 can chopped tomatoes; 4 cups vegetable broth; 1 sprig rosemary; Salt and pepper, to taste; Parmesan cheese, for topping; Fresh basil leaves, for garnish

The River Cafe’s Winter Minestrone Recipe

Friederike Clanton Modified: November 12, 2023

Photos of The River Cafe’s Winter Minestrone Recipe

How To Make The River Cafe’s Winter Minestrone

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Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 leek, thinly sliced
1 zucchini, diced
1 potato, diced
1 can cannellini beans, drained and rinsed
1 can chopped tomatoes
4 cups vegetable broth
1 sprig rosemary
Salt and pepper, to taste
Parmesan cheese, for topping
Fresh basil leaves, for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, leek, zucchini, and potato. Cook until vegetables are softened, about 5 minutes.
Add the cannellini beans, chopped tomatoes, vegetable broth, and rosemary sprig. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 1 hour, or until vegetables are tender.
Remove the rosemary sprig and discard. Use an immersion blender to partially blend the soup, leaving some chunks of vegetables.
Serve hot, topped with grated Parmesan cheese and fresh basil leaves.

Nutrition

Calories : 275kcal
Total Fat : 7g
Saturated Fat : 1g
Cholesterol : 0mg
Sodium : 1201mg
Total Carbohydrates : 44g
Dietary Fiber : 12g
Sugar : 9g
Protein : 12g

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