Minestrone
1 T olive oil
1 onion, chopped
2 carrots, sliced
1 stalk celery, sliced
2 tsp salt
1/8 tsp black pepper
1 clove garlic, minced
1 (28 oz) can tomatoes, chopped
4 cups liquid - water, chicken or vegetable stock
opt: parmesan rind
1 zucchini, sliced
opt: 1 cup shredded cabbage
opt: 1 cup fresh or frozen green beans, 1" pcs
1 (15oz) can cannellini or red kidney beans, rinsed and drained
1/2 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 tomatoes with liquid, water or stock and optional parmesan rind.
Add zucchini, (optional cabbage, green beans) and cannellini beans, bring to a boil, then reduce to a simmer. Cook for 10 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