Minestrone Soup by Dad Cooks Dinner

dried borlotti beans, onion, bay leaf, water, olive oil, pancetta, carrot, celery, garlic, red pepper, italian seasoning, fine sea salt, beans, tomatoes, russet potatoes, cabbage, zucchini, ditalini, ground black pepper, pecorino romano cheese

Prep Time: 1 hour
Cook Time: 45 min
Total Time: 1 hour 45 min


– 8 ounces dried Borlotti (cranberry) beans, Cannellini beans, or chickpeas (or a mix), sorted and rinsed
– 1 medium onion, peeled and halved (quick soak only)
– 1 bay leaf (quick soak only)
– 8 cups water
– 2 tablespoons olive oil
– 4 ounces diced pancetta or bacon (optional)
– 1 large onion, peeled and chopped
– 1 large carrot, peeled and cut into 1/2 inch half-moons
– 1 stalk celery, peeled and chopped
– 3 cloves garlic, minced
– 1 teaspoon crushed red pepper
– 1 teaspoon Italian Seasoning (or dried basil)
– 1/2 teaspoon fine sea salt
– Quick-Soaked beans with water
– 14.5-ounce can crushed tomatoes
– Large russet potato, peeled and cut into 1-inch cubes
– 1 cup shredded cabbage (about 2 ounces)
– 1 teaspoon fine sea salt
– 1 medium zucchini, trimmed and sliced into 1/2 inch moons
– 1 cup ditalini (or other small pasta)
– 1/2 teaspoon fresh ground black pepper
– Grated pecorino Romano cheese

Prep Time: 1 hour
Cook Time: 45 min
Total Time: 1 hour 45 min



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