Minestrone Soup

by Andrea Beaman
08/19/16
  • Level: Beginner

Ingredients

  • 2 tablespoons olive oil
  • 1 leek, cleaned and diced
  • 3 garlic cloves, peeled and minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, cut into 1/2-inch rounds
  • 5 cups chicken stock (or water)
  • 2 tablespoons fresh basil, chopped
  • 1 15-ounce can of stewed or diced tomatoes
  • 1 15-ounce can of cannellini beans or 2 cups freshly cooked cannellini beans
  • 3-4 leaves of swiss chard, chopped (or use any dark leafy green)
  • 1/2 cup elbow pasta
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup parsley, chopped

Directions

  1. Sauté onion and garlic for 1-2 minutes.
  2. Add carrots and celery and continue cooking for 3-4 minutes.
  3. Add chicken stock, basil, tomatoes, cooked cannellini beans, chard, pasta and seasonings.
  4. Cover and bring to a boil.
  5. Reduce heat to simmer for 12-15 minutes.
  6. Add parsley in the last 2-3 minutes of cooking.

Accompaniments

whole grain bread.

                      
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