Jessica was inspired to cook some minestrone soup after she learned that the “longest-lived family in the world” eats it as part of their diet daily.
“The thing about minestrone soup is it’s so simple. It’s full of vegetables and beans and that’s obviously what could contribute to a long life,” she reasoned. “Here’s the minestrone soup!”
While there are many ways to cook up minestrone soup, Jessica’s version has cabbage. Some other recipes may call for kale.
“I love white cabbage, I don’t think white cabbage gets enough love. When it’s cooked down, when it’s sauteed- so much flavor,” she explained. “
This segment aired on the California Cooking on episode 166.
Jessica’s Minestrone Soup
Ingredients:
Half a head of white cabbage sliced super thin
½ onion chopped
2-3 cloves of garlic chopped
5 Carrots cut into bite-sized pieces or shredded carrots
Add other veggies if you’d like
Half jar marinara sauce
Box of chicken stock
Can of cannellini beans drained,
Box of Ditalini pasta
Parmesan rind
parmesan cheese
Instructions:
- Add olive oil to a big pot with onions, carrots, garlic and a big pinch of salt and pepper.
- Once the veggies are softened, add marinara sauce, chicken stock, cannellini beans, cabbage, parmesan rind.
- Gentle cook until cabbage wilts down.
- Cook pasta according to the instructions on the box.
- Serve soup over pasta, sprinkle of parmesan cheese, drizzle of olive oil and a dash of pepper.
- Enjoy!