Minestra (Cabbage & Beans)

"This recipe is one from childhood. My grandmother made it with Savoy cabbage. I make it with any green cabbage. My husband is a carrot lover and I will occasionally add a few to the mix. It's a nice flavor. I've also used purple cabbage for this and mixed it with cooked rice in the end to make a filling meal."
 
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photo by Barb G. photo by Barb G.
photo by Barb G.
photo by Barb G. photo by Barb G.
photo by Barb G. photo by Barb G.
Ready In:
1hr 5mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Wash and cut cabbage head.
  • I usually quarter, then cut in half again.
  • Be sure core is removed and discarded.
  • In large pot, sautee garlic in hot olive oil until tender.
  • Add cabbage, chicken broth, salt and pepper.
  • Bring to a boil.
  • Immediately reduce to a simmer and cover.
  • After about 45 minutes, add beans, then re-cover pot.
  • Cook until everything is heated and tender throughout and all flavors have blended.
  • You can add hot pepper flakes when serving, if desired.
  • We also like to drizzle a bit of fine quality olive oil on the top of our bowls before eating.
  • Enjoy with good crusty bread and you have yourself a healthy meal!

Questions & Replies

  1. Does this soup freeze well?
     
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Reviews

  1. A very good soup. I added some red cabbage and carrots for color,I used a good 2 cups of chicken broth.Added some Kielbasa for some meat, I belive this dish is very versaitle. Very good on a cold rainny eve. Thank you for posting the recipe.
     
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RECIPE SUBMITTED BY

I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion. Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
 
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