Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

White Bean & Vegetable Minestrone Fill 1 Created with Sketch.

with Fried Rosemary

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 745 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s comforting vegetable soup takes inspiration from traditional Italian minestrone. At its heart is the classic aromatic trio of onions, celery and carrots, or “soffritto.” To achieve the rustic soup’s characteristic heartiness, we’re adding mashed beans and ditalini pasta. (Mashing your cannellini beans more finely will result in a thicker soup, so feel free to adjust the consistency for your tastes.) For a bit of cool-weather flair, we’re topping the soup off with woodsy pan-fried rosemary.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the onion. Peel and small dice the carrots. Small dice the celery. Peel and mince the garlic. Drain and rinse the beans; transfer to a medium bowl. Using a fork, roughly mash the beans to your desired consistency. Remove and discard the collard green stems; roughly chop the leaves. Pick the rosemary leaves off the stems; discard the stems.

 Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

Start the soup:
3 Start the soup:

In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, carrots, celery and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the beans, collard greens and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the reserved pasta cooking water and cups of water; simmer, stirring occasionally, 12 to 14 minutes, or until the collard greens have wilted and the soup has thickened. Season with salt and pepper.

Fry the rosemary:
4 Fry the rosemary:

While the soup simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the rosemary and cook, stirring frequently, 1 to 2 minutes, or until crispy and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Finish the soup & plate your dish:
5 Finish the soup & plate your dish:

Add the cooked pasta to the pot; cook, stirring occasionally, 1 to 2 minutes, or until heated through. Season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the cheese, a drizzle of olive oil and as much of the fried rosemary as you’d like. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the onion. Peel and small dice the carrots. Small dice the celery. Peel and mince the garlic. Drain and rinse the beans; transfer to a medium bowl. Using a fork, roughly mash the beans to your desired consistency. Remove and discard the collard green stems; roughly chop the leaves. Pick the rosemary leaves off the stems; discard the stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

Start the soup:
3 Start the soup:

In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, carrots, celery and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the beans, collard greens and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the reserved pasta cooking water and cups of water; simmer, stirring occasionally, 12 to 14 minutes, or until the collard greens have wilted and the soup has thickened. Season with salt and pepper.

4 Fry the rosemary:

While the soup simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the rosemary and cook, stirring frequently, 1 to 2 minutes, or until crispy and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Fry the rosemary:
Finish the soup & plate your dish:
5 Finish the soup & plate your dish:

Add the cooked pasta to the pot; cook, stirring occasionally, 1 to 2 minutes, or until heated through. Season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the cheese, a drizzle of olive oil and as much of the fried rosemary as you’d like. Enjoy!