Minestrone
1 T olive oil
1 T butter
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tsp salt
1/8 tsp black pepper
2 cloves garlic, minced
2 cups tomato sauce
2 cups canned diced tomatoes, undrained
4 cups liquid - chicken or vegetable stock
opt: parmesan rind
1 zucchini, sliced
1 cup shredded cabbage
1 cup fresh or frozen green beans, 1" pcs
1 (15oz) can cannellini beans, rinsed and drained
1 (15oz) can red kidney beans, rinsed and drained
1 tsp each dried basil, oregano and parsley
1 cup small pasta
Grated Parmesan cheese, if desired
In a large pot, heat oil over medium heat. Add onion, carrots, celery, salt and pepper. Cook, stirring occasionally, until onion has softened, 3-4 minutes. Add garlic and cook 30 seconds.
Add tomato sauce and diced tomatoes, stock and optional parmesan rind.
Add zucchini, cabbage, green beans, cannellini and kidney beans, and herbs bring to a boil, then reduce to a simmer. Cook for 15 minutes or until veggies are tender.
Add pasta and cook for about 10 minutes more or until pasta is done, taste and adjust seasoning if necessary, remove parmesan rind. Serve with grated parmesan cheese.
6 servings