Mom's favorite Garden Fresh Minestrone

Makes eight 2-cup servings.

Jenny Martin

Minestrone means “big soup,” and that’s exactly what this recipe makes—a generous quantity of main-dish soup.

ingredients

3 medium-size leeks, or 1 medium-size onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil or salad oil
12 cups vegetable stock
16 0z. kidney beans undrained
8 cups prepared fresh vegetables (such as diced potatoes; sliced carrots, celery, zucchini, and crookneck squash; green beans cut in 1-inch lengths; corn, and shelled peas)
1/2 teaspoon each dry basil, oregano leaves, and dry rosemary
8 oz. tomato sauce or 1/4 cup tomato paste
1/2 cup elbow macaroni
2 cups shredded cabbage, spinach, or chard
Salt and pepper
About 1/2 cup grated Parmesan cheese

directions

1
Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
2
In a large pot, over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
3
Add stock, beans and their liquid, vegetables, basil, oregano, and rosemary; bring to simmering. Reduce heat; cover and cook for 30 minutes.
4
Stir in tomato sauce or paste and macaroni and continue simmering for 15 minutes or until macaroni is tender.
5
Add cabbage and cook, covered, just until it wilts (about 5 more minutes). Season to taste with salt and pepper. Pass Parmesan at the table.

notes

While minestrone is a traditional dish, there is no definitive way to prepare it. The best minestrone is the one filled with your family's favorite seasonal vegetables.

Source: Adapted from a Sunset recipe