Minestrone Soup
Ingredients
2 tbsp Olive Oil
1 Large Onion
1 Leek, Diced
1 Large Carrot, Chopped
2 Celery Sticks, Sliced
2 Cloves Garlic, Crushed
6 cups Chicken Broth
1 cup Cabbage, Chopped
2 Zucchini, Sliced
4 Tomatoes, Chopped
1 tsp Dried Basil
1 tsp Dried Sage
1 cup Canned Kidney Beans
Handful of Spaghetti Broken in 2 Inch Pieces
2 tbsp Parsley, Chopped
Grated Parmesan Cheese
Directions
Heat the olive oil in a large saucepan. Add the onion, leek, carrot, celery, and garlic, and fry gently, stirring frequently, for about 10 minutes
Pour in the stock, bring to a boil, and add the cabbage, zucchini, tomatoes, basil, and sage. Reduce heat and continue cooking gently for about 20 minutes.
Add kidney beans and pasta and cook 5 to 10 minutes more, or until pasta is tender.
Stir in the parley and season with salt and pepper to taste. Serve with fresh Parmesan cheese to sprinkle on top.
Be the first to comment