Minestrone Soup
1 Chopped Onion
2 Peeled & Chopped Carrots
2 Minced Cloves of Garlic
2 Chopped Celery Stalks
3 Tablespoons Olive Oil
4 Cups Chopped Greens
2 Small Zucchini Cut Into 1 Inch Cubes
1 Large Potato, Peeled And Cut Into 1 ½ Inch Cubes
14 Ounces Chopped Tomatoes
1 Quart Chicken Or Vegetable Stock
14 Ounces Cannellini Beans
¼ Cup Fresh Chopped Parsley
3 Tablespoons Finely Chopped Fresh Basil
Salt & Pepper To Taste
Garnish With Fresh Grated Parmesan Cheese
In a large stock pot, heat the oil, then sauté the onion, celery, carrots and garlic until soft. Add the potatoes, zucchini, tomatoes and broth. Mix together. Ensure the vegetables are covered by liquid by at least 1 to 2 inches, adding water to cover the vegetables if needed. Bring to a boil, and then cook for about 20 to 30 minutes over low heat until vegetables are tender. Add the parsley, basil, salt and pepper and mix well. Add the cannellini beans and chopped greens. Cover and simmer an additional 15 minutes. Serve warm and garnish with fresh grated parmesan cheese.
