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Minestrone Soup

Sauteing the vegetables before adding them to the broth seems to bring out more flavors. My sister sent me this years ago and it's become a favorite of both households. I often serve a small cup of this with dinner in the winter so we get a nice variety of vegetables.

1. Heat the olive oil in a large soup pot. Add carrots, celery, and onion and cook 2 minutes.

2. Add cabbage, Swiss chard, and kale. Cover and cook 6 minutes (till greens are wilted), stirring occasionally.

3. Add green beans and potatoes. Cook 2 more minutes.

4. Add chicken broth, tomatoes, and pepper. Bring to a boil. Reduce heat and cover and simmer for 20 minutes.

5. Add white beans and zucchini. Cover and simmer 20 more minutes. Stir in basil.

I typically do either chard or kale, rather than small amounts of each. I've left out the beans, added a turnip, etc. Definitely a kitchen-sink (or garden) kind of soup. It is thick with vegetables and delicious! Use different beans if you can't find the cannelini.

More Great Soups

Bean Soup
Butternut Squash Soup
Carrot and Pasta Soup
Cheeseburger Soup
Chicken Barley Soup
Chicken and Corn Chowder

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