Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lucinda's Minestrone 3.8 (45) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 4, 2015 Print Rate It Share Share Tweet Pin Email Servings: 8 Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup. Ingredients 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, chopped (about 1 ½ cups) 3 cloves garlic, minced 4 small zucchini, trimmed and quartered lengthwise, chopped into ½-inch pieces 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into ¼-inch slices 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces 6 ounces green beans, sliced in ¾-inch pieces (about 1 cup) 1 small head cabbage, cored, outer leaves discarded, and thinly sliced 16 ounces fresh or canned tomatoes, chopped (about 2 cups) 2 tablespoons coarse salt ½ teaspoon freshly ground black pepper, plus more for serving 1 rind of Parmesan cheese (optional) 1 ½ cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained 2 large whole basil sprigs Freshly grated Parmesan cheese Directions Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more. Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil. Rate it Print