Minestrone Soup

By maredan

Ingredients

• 1 * 1 onion, chopped
• 2 * 2 carrots, diced
• 2 * 2 celery stalks, diced
• 2 * 2 cloves garlic, chopped
• 2 * 2 tablespoons olive oil
• 5 * 5 cups chicken broth
• 1 * 1 piece of Parmigiano-Reggiano rind
• 1 * 1 thick slice prosciutto (optional)
• 1 * 1 zucchini, diced
• 1 * 1 cup green beans in 1" lengths
• 1 * 1 cup cherry tomatoes, halved
• * 19 oz can of red kidney beans, rinsed and drained
• 1/2 * 1/2 cup grate Parmigiano-Reggiano
• * chopped fresh basil
• * salt and pepper

Details

Servings 4

Preparation

Step 1

Directions

1. In a soup pot over medium heat, soften the onion, carrots, celery and garlic in the oil. Add the broth, Parmigiano rind and prosciutto.
2. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 10 minutes.
3. Add the zucchini, green beans, tomatoes and kidney beans. Simmer for 5 to 7 minutes. Remove the Parmigiano rind and prosciutto. Adjust the seasoning.
4. Sprinkle Parmigiano and basil on each serving.