Rancho Gordo's Minestrone Soup Recipe
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!
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
If you can't find Marcella beans (or if you're dying to try this recipe and can't wait for your Rancho Gordo order to arrive), simply use Cannellini beans instead.
Nutrition
Calories: 198kcalCarbohydrates: 25gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 13mgSodium: 608mgPotassium: 781mgFiber: 6gSugar: 5gVitamin A: 3137IUVitamin C: 28mgCalcium: 149mgIron: 3mg
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