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.
- 1/4 cup olive oil
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 1 small head cabbage, shredded
- 6 leaves Swiss chard, shredded
- 6 leaves kale, shredded
- 8 oz green beans, trimmed and cut into 2" pieces
- 8 oz potatoes, peeled and cubed (optional)
- 8 cups chicken broth
- 28 oz canned chopped tomatoes or 3 cups fresh
- 1/2 tsp pepper
- 30 oz white kidney beans (cannelini), drained
- 1 medium zucchini or yellow squash, quartered and sliced
- 3/4 cup fresh basil, chopped
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.
Use different beans if you can't find the cannelini.
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