Rancho Gordo’s Heirloom Bean Minestrone Soup Recipe

Introduction

This hearty minestrone soup celebrates the rich flavors of Rancho Gordo heirloom beans and fresh vegetables. Slow-cooked to tender perfection, it’s a comforting dish perfect for chilly days. Whether you prepare it on the stove or in a slow cooker, the result is a flavorful, nourishing bowl of goodness.

Ingredients

• 1 tablespoon plus ¼ cup extra-virgin olive oil, divided use
• 2 tablespoons salted butter
• 2 garlic cloves, minced
• 1 onion, thinly sliced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large russet potato or 2 small Yukon Gold potatoes, peeled and diced
• ½ pound green beans, trimmed and halved
• 2 medium zucchini, cubed
• 3 cups shredded Savoy cabbage or green cabbage
• 4 cups vegetable or beef broth
• 2 cups water
• Parmesan rind (optional)
• ½ cup canned plum tomatoes with their juice
• Salt and pepper
• 2 to 3 cups cooked Rancho Gordo white heirloom beans such as Marcella or Cranberry beans
• ½ cup grated Parmesan cheese

Instructions

1. Step 1: In a large stockpot, warm ¼ cup olive oil and the butter over medium-low heat. Add the onion and garlic, cooking until soft and golden, about 10 minutes.
2. Step 2: Add the carrots and celery; cook for 2 minutes. Then add the potato and cook for another 2 minutes.
3. Step 3: Stir in the green beans and zucchini; cook for 2 minutes more. Add the cabbage and cook until wilted, about 5 minutes.
4. Step 4: Pour in the broth, water, Parmesan rind (if using), and tomatoes. Stir well and season with salt. Cover, reduce heat to low, and simmer until the cabbage is nearly falling apart, about 2 hours.
5. Step 5: Stir in the cooked beans and cook for another 30 minutes.
6. Step 6: Just before serving, remove the cheese rind if used. Swirl in the grated Parmesan cheese, adjust seasoning with salt and pepper, and drizzle with 1 tablespoon olive oil. Serve warm.

Tips & Variations

• If you don’t have Rancho Gordo beans, cannellini beans are a great substitute.
• For a faster option, use canned beans and reduce the simmering time accordingly.
• Try adding fresh herbs like thyme or rosemary for extra aroma.
• For a vegan version, omit the butter and Parmesan cheese, and use vegetable broth.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Minestrone often tastes even better the day after cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans to make this soup?

Yes. You can start with dried beans by cooking them separately or in a slow cooker until just tender before adding to the soup. This may require soaking or a longer cooking time.

What can I use instead of Parmesan rind?

If you don’t have Parmesan rind, you can skip it or add a bit more grated Parmesan cheese at the end for flavor. Alternatively, add a piece of Parmesan cheese or a cheese bouillon cube for richness.

Rancho Gordo’s Heirloom Bean Minestrone Soup Recipe

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★★★★★

4.9 from 64 reviews

Rancho Gordo’s Minestrone Soup is a hearty, traditional Italian vegetable and bean soup featuring the rich flavors of Rancho Gordo heirloom beans, fresh seasonal vegetables, and a savory broth. This comforting soup is slow-cooked to develop deep flavors and enhanced with Parmesan cheese, making it perfect for a cozy meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 garlic cloves, minced
• 1 onion, thinly sliced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large russet potato or 2 small Yukon Gold potatoes, peeled and diced
• ½ pound green beans, trimmed and halved
• 2 medium zucchini, cubed
• 3 cups shredded Savoy cabbage or green cabbage

Liquids & Broth

• 4 cups vegetable or beef broth
• 2 cups water
• ½ cup canned plum tomatoes with their juice

Beans & Cheese

• 2 to 3 cups cooked Rancho Gordo white heirloom beans (such as Marcella beans or Cranberry beans)
• 1/2 cup grated Parmesan cheese
• Parmesan rind (optional)

Fats & Seasonings

• 1 tablespoon plus ¼ cup extra-virgin olive oil, divided use
• 2 tablespoons salted butter
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: In a large stockpot, warm ¼ cup of the olive oil and butter over medium-low heat. Add the sliced onion and minced garlic, cooking them gently until they are soft and golden, about 10 minutes. This step builds the flavor base of the soup.
2. Add Root Vegetables: Stir in the diced carrots and celery and cook for 2 minutes to start softening them. Then add the diced potato and cook for an additional 2 minutes to develop their flavors.
3. Add Green Vegetables: Incorporate the trimmed green beans and cubed zucchini, cooking the mixture for 2 more minutes. Then add the shredded cabbage and cook until wilted, about 5 minutes, allowing the greens to soften and meld with other veggies.
4. Add Liquid and Simmer: Pour in the vegetable or beef broth and water, add the Parmesan rind if using, and canned plum tomatoes with their juice. Stir well and season with salt. Cover the pot, reduce the heat to low, and let the soup cook gently until the cabbage is almost falling apart, about 2 hours. This slow simmering deepens the soup’s flavors.
5. Add Beans and Continue Cooking: Stir in the cooked Rancho Gordo heirloom beans and cook the soup for another 30 minutes to allow the flavors to blend and beans to heat through.
6. Final Seasoning and Serve: Just before serving, remove the Parmesan rind if used. Swirl in the grated Parmesan cheese and adjust seasoning with salt and pepper. Divide the soup among bowls, drizzle with the remaining tablespoon of olive oil, and serve warm for a comforting meal.

Notes

• If Marcella beans are unavailable, Cannellini beans can be used as a substitute for similar texture and flavor.
• This soup can be made in a slow cooker by pre-soaking dried beans and cooking with sautéed vegetables and broth on high until beans are soft, about 4–5 hours total.
• Use a Parmesan rind for added depth of flavor; remove before serving.
• The dish is vegetarian but can be made vegan by omitting butter and Parmesan cheese or substituting with vegan alternatives.

Keywords: heirloom bean, marcella bean, minestrone, rancho gordo, soup, Italian soup, vegetable soup, bean soup, comfort food