Minestrone Soup

Makes 6 servings

Donna Corlyn

This soup some garlic bread and a glass of wine = perfection

ingredients

2 tablespoons olive oil
1 small onion, chopped small
2 large carrots, peeled and thinly sliced
2 each stalk celery, chopped
2 medium zucchini, sliced 1 inch thick then quartered
2 medium yellow squash, sliced 1 inch thick then quartered
2 each potatoes, peeled and diced
4-5 cloves garlic, minced
2 cans kidney beans, drained & rinsed
2 cans cannelli beans, drained & rinsed
4 32 oz Cartons chicken broth
1 can 28 oz whole tomatoes, undrained, Chopped in medium pieces, set aside with juice from can
1 tsp dried basil leaves
3/4 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp black pepper
1 tsp thyme
1 each bay leaf
2 cups pasta, elbow or shell macaroni
Parmesan Cheese

1
1.Heat oil in large pot and add onions, garlic, carrots & celery, saute for 10 minutes till soft.
2
2.Add the basil, oregano, thyme, salt & pepper. Stir this then add the broth, the tomatoes and juice, the zucchini, squash, the beans, potatoes & the bay leaf.
3
3.At this point everything should be in the pot with the exception of the pasta and the parmesan.
4
4.Cook the soup covered on low for about 3-4 hours, you don’t want it to boil so adjust the burner as needed.
5
5.You want to prepare your pasta (in a separate pot) about 1/2 hour before your ready to eat. DO NOT add it to the pot of soup. Add some to your bowl and add the soup on top of the pasta. Sprinkle Parmesan cheese on each bowl of soup.
6
Notes:
7
Play with this recipe, you can add broccoli, cauliflower a little spinach. I combined two different recipes for this one, and I am still playing with it.