PP: A Tuscan Minestrone
Chef: Cathy Katin-Grazzini
Makes: 7 quarts
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
- 3 cans white beans, rinsed well OR 1 lb dried white beans (cannellini or great northern)
- 1 large sprig of fresh sage leaves
- 3 cloves garlic
- 1 medium to large onion, large dice
- 2 stalks celery, large dice
- 1 large carrot, large dice
- 3 cloves garlic, minced
- 1 lb green beans, cut into 1” pieces
- 1 lb mixed green and yellow squash, sliced lengthwise, halved and sliced
- 2 medium Russet potatoes or 1 lb new white potatoes, large dice
- 2-3 quarts no-sodium veggie broth or water
- 6-8 T good quality tomato paste
- 2 medium tomatoes, large dice –OR- ½ 28 oz can of good quality whole tomatoes
- ¼ small Savoy or green cabbage, cut into ¼ “ ribbons (chiffonade)
- I bunch Lacinato (dinosaur) kale, rolled up and cut chiffonade
- 1 bunch Swiss chard, rolled up and cut chiffonade
- Sea Salt to taste
- Freshly ground black pepper to taste
- Nutritional yeast
- To reconstitute dried beans: Rinse beans and soak overnight. Discard water.
- Place beans in a pot and cover with water 1-2” above the top of the beans.
- Toss in sage leaves and garlic cloves.
- Bring to a boil, lower to just BELOW simmering. Gently steep for ½ hour or so or until soft and tender but not disintegrating.
- This is a “Rustic Soup”, so there’s no need to be fussy with knife cuts. Greens are sliced into ribbons and the rest are roughly diced bite size.
- In a large stainless soup pot, sweat the onion with a pinch of salt over a medium-low flame, stirring occasionally. Don’t add any liquid. Onions will begin to soften, carmelize and become translucent in a few minutes. If they adhere to the pan, lower flame and add 1-2 T of broth to deglaze the pan.
- Add carrots, clelery & continue to sweat the veggies for 3-4 minutes.
- Add garlic, stir, cook for another minute.
- Add squashes, green beans, potatoes and cook for 3 minutes, stir occasionally.
- Add the white beans and their cooking water if using dried beans.
- Add veggie broth to water to desired consistency.
- Bring to a boil; then lower to simmer.
- Stir in sufficient tomato paste or whole canned tomatoes, to achieve a pale orange color. Tomato is just one flavor in the ensemble; don’t go too heavy on the tomato.
- Add the ribbons of cabbage and kale.
- Allow to cook on low until veggies are softened but maintain their shape, about 30 minutes.
- Add chard & fresh tomato (if using). Cook for final 10 minutes.
- Salt and pepper to taste.
- Serve in large heated bowls with a nice salad, crusty wholegrain sourdough bread or homemade bread sticks.
- In lieu of Parmesan, for a nutty, cheesy finish, sprinkle on a little nutritional yeast.
Cathy Katin-Grazzini is a Plant Based Nutrition Coach, Culinary instructor & Personal Chef. "Discover the joys of cooking with plants, wake up your senses & take back your health."
Visit me at www.cathyskitchenprescription.com