How to Make Martha Stewart's Minestrone | Martha's Cooking School | Martha Stewart

Soak 3/4 cup of canellini beans in water overnight for 8 to 12 hours.

Strain the beans and place them in a deep pot with 1/2 onion (cut into chunks), 1 bay leaf, and 8 cups of water.

If not vegetarian, add a piece of prosciutto to the pot.

Bring to a boil, then reduce heat to a simmer and cook for 30 to 45 minutes until beans are tender.

In a separate pan, heat 1/3 cup of olive oil to start the Sofrito.

Add 1 stalk of diced celery, 1 diced onion, and 1 diced carrot to the oil and stir until translucent (about 25 to 30 minutes).

Strain the cooked beans, discarding the onion and bay leaf, and let them cool.

Add 1 medium leek (diced), 3 cloves of minced garlic to the Sofrito and cook for 4 minutes.

Add 2 thinly sliced carrots and 2 ribs of diced celery to the Sofrito and stir.

Add 1 large red potato (diced), 1 medium zucchini (sliced thinly), and 1/4 pound of fresh green beans to the mixture.

Add 1 (28 oz) can of crushed plum tomatoes, 1/4 head of finely chopped savoy cabbage, and 1 bunch (about 5 oz) of chopped cavolo nero to the pot.

Pour in 4 cups of vegetable stock and 4 cups of the bean cooking water.

Add a chunk of Parmesan cheese rind, 4 oz of prosciutto, 1 bay leaf, and 1/4 teaspoon of red hot pepper flakes.

Season with salt and black pepper, bring to a boil, then reduce to a simmer and cover, cooking for 1 hour.

After 1 hour, add the cooked beans back into the soup and cook for another 20 minutes.

Equipment Needed

Spice Level:

Dietary