Minestrone Soup

I adore soups.

This one caught my eye and after doing research I realized that Minestrone is really a cacophony of ingredients.  There is no set recipe to follow, no specific ingredients that must be in there.  Its one of those “feel the love” whatever you’re hungry for kind of soups.

I felt the love by pretty much dumping my entire fridge into this, but it was so worth it! =]

Minestrone Soup

*Vegetable Oil or Olive Oil
*1 Onion, chopped
*2 cloves Garlic, finely chopped
*2 stalks Celery, cut into 1/2 inch pieces
*1 Fennel bulb, cut into 1 inch pieces
*1 Yukon potato, cubed
*3 Carrots, peeled & chopped
*4 Green Onions, chopped
*1 35oz can of Whole Tomatoes
*8 cups low-sodium Chicken Stock
*1 15oz can of Cannellini Beans, drained & rinsed
*Rosemary
*Thyme
*Red Pepper Flakes
*3 leaves of Cabbage, chopped
*2 cups of pasta, use whatever kind you’d like
*Salt & Pepper
*Parmesan cheese for garnish

Step 1: Heat oil in a large stockpot over medium-high heat.  Add in onion, garlic,  celery, and green onions, until onions are slightly browned.  Add in fennel, potatoes,  and carrots. Stir occasionally, about 5 minutes.

 

Step 2: Add the entire can of tomatoes (juice and all), chicken stock, and cannellini beans. Season with rosemary, thyme, and red pepper flakes as you’d like (you can choose other spices, those where the ones I felt like using this time around).  Increase to high heat and bring to a boil.  Reduce to simmer and cook until potatoes are tender.

Step 3: Toss in the cabbage, season with salt & pepper.

Step 4: About 10 minutes before you are ready to serve the soup, add the pasta into the pot, and cook as labeled in the pasta box directions.

Step 5: Serve the pasta, garnish with parmesan cheese, and enjoy!

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