Minestra di verza e fagioli

Name: Minestra di verza e fagioli
Total time: 1 h 5 min
Yield: 12
Cuisine: European, Italian
Ingredients: 2 Tbsps olive oil; 2 medium onions (peeled and chopped); 3 stalks large Celery (washed; trimmed and chopped); 2 cloves garlic cloves (peeled and minced); 8 cups Vegetable broth; 1 cup white wine; 6 sprigs fresh thyme (finely chopped); 0.5 head Cabbage (shredded); 4 ripe Tomatoes (medium) washed; seeded and diced; 4 cups cooked cannellini beans; salt (to taste); freshly ground Black pepper (to taste)

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Health Score:

85 / 100

Difficulty:

easy

Preparation:

20 min.

Preparation

ready in 1 hr 5 mins

Ingredients

for

servings

Ingredients: 2 Tbsps olive oil; 2 medium onions (peeled and chopped); 3 stalks large Celery (washed; trimmed and chopped); 2 cloves garlic cloves (peeled and minced); 8 cups Vegetable broth; 1 cup white wine; 6 sprigs fresh thyme (finely chopped); ½ head Cabbage (shredded); 4 ripe Tomatoes (medium) washed; seeded and diced; 4 cups cooked cannellini beans; salt (to taste); freshly ground Black pepper (to taste)

How healthy are the main ingredients?

olive oil thyme garlic clove onion Celery Cabbage

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Preparation steps

Heat the oil in a skillet over medium heat. Saute the onions and celery until softened. Add the garlic and saute for 1 minute or until fragrant.

In a large stock pot, combine the sauteed vegetables, vegetable stock and wine. Simmer for about 5 minutes or until the alcohol evaporates. Add the thyme and cabbage, cover, bring to a boil and simmer for 15 minutes. Add the tomatoes and cooked cannellini beans and simmer for 15 minutes longer. Season to taste with salt and pepper.

Ladle into bowls; serve hot with crusty bread, if desired.