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Minestrone Soup

This hearty pot of soup is loaded with vegetables.  Add a loaf of crusty bread and some fruit and you have a complete meal.

Course Soup
Servings 10

Ingredients

  • 1 Tbsp olive oil
  • 1/2 medium onion chopped
  • 2-3 cloves garlic minced
  • 2 stalks celery chopped
  • 4 whole carrots sliced
  • 1 can stewed tomatoes with liquid diced
  • 2 medium potatoes peeled and diced
  • 8 cups chicken broth
  • 3 bay leaves dried, less if fresh
  • 1 can white beans drained and rinsed
  • 1/2 small head cabbage shredded
  • 1 small zucchini sliced thin
  • 1 cup fresh basil chopped
  • 2 cup ditalini pasta pre-cooked
  • parmesan cheese grated to serve on top

Instructions

  1. Saute the onion in oil for a minute or two, add garlic and continue to saute for a minute.  Add in the celery and saute for 1-2 minutes more.  Mix in the carrots, tomatoes, potatoes, broth and bay.  Bring to a boil and then turn down to simmer until vegetables start to tenderize.  Add in the beans and cabbage and continue to cook until tender.  Toward the end of cooking time add the zucchini, basil and cooked pasta.  Heat through and serve.  Season with salt and pepper.  Top with Parmesan cheese and enjoy.