Minestrone Soup
2 tablespoons extra-virgin olive oil4 cloves garlic, finely chopped 1 medium yellow onion, chopped 6 cups low-sodium vegetable broth 1 cup thinly sliced Savoy cabbage 1/4 cup tomato paste 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh basil 2 large stalks of celery, sliced 2 medium carrots, peeled and chopped 1 dried bay leaf 1 (28 ounce) can chopped tomatoes, with their liquid 1 cup cooked chickpeas, drained 1 cup dried fusilli pasta 1 (15 ounce) can cannellini or white beans, drained Salt and pepper, to taste 3/4 cup grated parmesan cheese In a large stockpot, heat oil over medium high heat. Add garlic and onion and cook until translucent. Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender. Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper. Ladle soup into bowls and serve with cheese sprinkled over the top. Note: Use your imagination with this soup - actually that is the traditional way of making it -- using the ingredients that you have on hand. Experiment with different kinds of pasta, the fusilli is just a suggestion. I just use whatever I have 1 cup of! Back to Soups or Italian Foods |