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Try this Veggie-Packed Minestrone Soup Recipe from Rancho Gordo
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We’re in love with Rancho Gordo’s Minestrone Soup recipe. Inspired by Marcella Hazan’s iconic Minestrone alla Romagnola, Rancho Gordo steamlined the recipe – and even adapted it for a slow cooker!
What ingredients are in Minestrone Soup?
This classic minestrone soup calls for lots of California grown veggies (like zucchini, carrots, potatoes and string beans), plum tomatoes, butter, olive oil, parmesan rind and Marcella Beans.
What are Marcella beans?
California Grown Marcella beans are grown from heirloom Italian seeds. Steve Sando, founder of Rancho Gordo christened this thin-skinned Cannellini bean the Marcella bean in honor of one of his heroes, Marcella Hazan.
Who is Marcella Hazan?
Marcella Hazan was a famous chef and food writer. As a young adult, Steve Sando referred to Marcella’s cookbook, Essentials of Classic Italian Cooking, as his Bible. So, you can imagine his surprise when he realized that his idol was one of Rancho Gordo’s customers! The two became “online buddies”, and Steve started growing an obscure Cannellini varietal (which we now know as the Marcella bean) at her request. Sadly, Marcella passed before the first harvest, but her family granted Steve permission to name the bean in her honor.
What is Rancho Gordo?
Rancho Gordo is our go-to source for heirloom beans. After dabbling in a variety of different industries, Founder Steve Sando stumbled into the bean business in his forties. What some might have considered a mid-life crisis turned into a highly successful operation with hordes of loyal fans.
Today, this Napa-based company offers an unrivaled selection of heirloom beans and the world’s most exclusive “Bean Club” (possibly the only bean club – but there’s a waiting list of 25,000 customers, so there’s no arguing that point).
LEARN MORE ABOUT HOW RANCHO GORDO TURNED THE HUMBLE BEAN INTO A CULT COMMODITY.
Can Minestrone Soup recipe be made in a slow cooker?
This recipe can be made on your stovetop or in a slow cooker! The soup will take longer in a slow cooker, but requires less hand on effort.
Let’s make Minestrone Soup!
Rancho Gordo’s Minestrone Soup Recipe
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 cabbage 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
- 2 to 3 cups cooked Rancho Gordo white heirloom beans such as Marcella beans, or Cranberry beans
- 1/2 cup grated Parmesan cheese
Instructions
Stove Top Directions
- In a large stockpot, warm the ¼ cup oil and the butter over medium-low heat. Add the onion and garlic; cook until soft and golden, about 10 minutes. Add the carrots and celery; cook for 2 minutes. Add the potato; cook for another 2 minutes. Add the green beans and zucchini; cook for 2 minutes more. Add the cabbage; cook until wilted, another 5 or so minutes.
- Add the broth, water, cheese rind (if using), and tomatoes; stir well and season with salt. Cover, reduce the heat to low, and cook until the cabbage is almost falling apart, about 2 hours. Stir in the beans and cook for another 30 or so minutes.
- Just before serving, remove the cheese rind (if using). Swirl in the grated cheese; season with salt and pepper. Divide among bowls, drizzle with olive oil, and serve.
Slow Cooker Directions
- If you prefer to start with dried beans and cook them in the slow cooker: Add ½ pound dried beans (picked over and rinsed) to the slow cooker and add water to cover by about 2 inches. Cover and cook on the high-heat setting until the beans are just beginning to soften, about 2 hours.
- Meanwhile, saute all the vegetables as directed above. Add the sauteed vegetables to the slow cooker along with the broth, water, tomatoes, and cheese rind (if using).
- Cover and continue cooking until the beans are soft and the soup is very flavorful, 2 to 3 more hours.
- Just before serving, remove the cheese rind (if using). Swirl in the grated cheese; season with salt and pepper. Divide among bowls, drizzle with olive oil, and serve.
Video
Notes
Nutrition
Can’t get enough? Check out these riffs on the classic Minestrone soup recipe!
Minestrone Soup with Gluten-Free Parmesan Dumplings
You had us at parmesan dumplings. This gluten-free Minestrone Soup from G-Free Foodie is a fabulous riff on the traditional recipe that everyone can enjoy!
Minestrone Verde
Salt and Wind‘s Minestrone Verde is loaded with gorgeous green spring veggies.
Intrigued by heirloom beans? Try these recipes next.
Beans Marbella
This plant-powered spin on the iconic Chicken Marbella recipe is filled with tender California-grown beans and roasted fingerling potatoes.
Spring Bean Salad
Celebrate seasonal produce with this Spring Bean Salad from our friend Illyanna Maisonet. The combination of pinto beans, asparagus and cucumber is unexpected but incredibly delicious!
Santa Maria-Style Beans with Medjool Dates
Santa Maria-Style Beans are traditionally served with tri-tip but this version is hearty enough to serve as a satisfying main dish.
Puerto Rican-Style Baked Beans
Our friend Illyanna Maisonet puts her signature Puerto-Rican spin on the traditional baked beans recipe.
STILL HUNGRY FOR MORE? THINK BEYOND YOUR BASIC BEAN RECIPES.
Article by Hilary Rance. Photography by James Collier.