Minestrone Soup

Notes/Suggestions: Save the rinds of parmesan wedges you use for other purposes. I keep mine in a baggie in the fridge. Then when you add the stock add a rind or two to the liquid. It will flavor the liquid with the essence of the cheese. Makes 6-8 servings.

Ingredients:

  • 2 Tbsp olive oil
  • 2 onions chopped
  • 4 garlic cloves crushed or minced
  • 1 carrot, peeled and chopped
  • 2 celery stalks chopped
  • 1 Tbsp of mixed Italian herbs
  • 1 14oz can of crushed tomatoes
  • 6 cups of vegetable stock
  • 1 14 oz can of white beans (cannellini beans)
  • 1 large bag of frozen mixed Italian Vegetables or make your own mix.**
  • 1 12 oz box of cooked pasta, elbows, shells or mini penne
  • ½ cup chopped flat leaf parsley.
  • Parmesan Cheese
Directions:
  1. In a large pot, heat the oil and sauté the onions, garlic carrot and celery until tender and just turning golden brown.
  2. Add the tomatoes, stock and Parmesan rind and bring to a boil.
  3. Add the beans and vegetables and reduce to a simmer uncovered. Cook until the beans and vegetables are tender, but not mushy, about 3-5 minutes.
  4. Just before serving, remove the parmesan rind, if using, and add the cooked pasta and the parsley. Bring to a boil and serve with cheese and bread.

**Vegetable Mix: 8 oz packages of each of any of the following you like: zucchini, broad beans, string beans, peas, fava beans, Broccoli, Cauliflower, Spinach or mushrooms.