Budget Saving Minestrone

This is a great soup to clean out your fridge or use up extra garden produce

Course Main Course

Cuisine Italian

Keyword budget asver, minestrone

Prep Time 30

Cook Time 2

Servings people

Calories 305kcal

2 tbsp. extra virgin olive oil plus extra for serving
3 ounces bacon cut into 1/4-inch pieces
2 medium celery ribs cut into 1/2-inch pieces (about 3/4 cup)
1 medium carrot peeled and cut into 1/2-inch pieces (about 3/4 cup)
2 small onions peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
2 medium garlic cloves minced or pressed through garlic press (about 2 teaspoons)
1 medium potato cut into 1 inch cubes
½ small green cabbage chopped into 1 inch pieces
4 cups beans romano, kidney, white cooked
8 cups water
1 can plum tomatoes cut into small pieces
2 cups low-sodium chicken broth
1 piece Parmesan cheese rind about 5 by 2 inches
1 bay leaf
½ cup chopped fresh basil leaves
1 tsp. ground black pepper
1/2-1 tsp. kosher salt
2 tbsp. grated Parmesan cheese for serving
1 pinch red pepper flakes

Get Recipe Ingredients

Heat oil and bacon in large Dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned and fat has rendered, 3 to 5 minutes.
Add celery, carrot, onions, and cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes.
Stir in garlic, cabbage, potato cubes, salt, and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer.
Add beans, water, broth, tomatoes, Parmesan rind, and bay leaf and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally until the liquid begins to thicken, 45 to 60 minutes.
Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.