Minestrone Soup

Ah, one of my all time favorites. There is nothing fancy about a Minestrone soup, but a good one just can't be beat. It is warm, filling, and only gets better with time, so makes excellent leftovers.

Minestrone Soup

½ onion, chopped
5 small carrots, peeled and chopped
3 sticks celery, washed and chopped
¼ head of cabbage, chopped
1 yellow zucchini/summer squash, chopped
1 green zucchini, chopped
1 TBS ghee or safflower oil
5 cups vegetable boullion/vegetable stock (you may use beef or chicken if preferable)
5 cups water
2, 14.5 oz cans diced tomatoes, undrained
1 TBS dried basil
1 TBS dried oregano
3 tsp salt
3 tsp garlic
1 cup pasta (shells, twists, or elbows)
1 can black, white or garbanzo beans, drained and rinsed

Peel and chop the onion. Set aside. Peel and chop the carrots. Put the ghee/oil in a large saucepan and heat. Add the onions. Saute for 2-3 minutes. Add the carrots and 1 cup of water. Continue to cook covered over medium-high heat.

Chop the celery and both zucchinis. Add to the pan with the remaining 4 cups of water.

Open the two cans of tomatos and add to the pot. Add the 5 cups of veggie stock or boullion along with basil, oregano, salt, and garlic. Bring to a boil. Chop and add the cabbage.

Simmer for about 45min-1 hour or until the veggies are cooked. Cook the pasta in a separate pot until slightly firm. Drain and add to the pot. Add the rinsed and drained beans. If possible, let sit 1-2 hours before eating for the flavors to combine. Enjoy!

Yield: 5-8 servings.