Minestrone alla Napoletana

By LeeBoruchow

Ingredients

• 1/3 Cup extra virgin olive oil
• 1 Cup onions, 1/2 dice
• 1 Cup celery, 1/2 dice
• 1 Cup peeled carrots, 1/2 dice
• 1 Cup zucchini, 1/2 dice
• 1 Cup potatoes, 1/2 dice
• 1 Cup ripe tomatoes, 1/2 dice
• 12 Fresh basil leaves, torn
• 6-8 Cups water
• 1/2 Cup cooked or well-drained canned white cannellini beans
• 1/2 Cup cooked or well-drained canned red cannellini beans
• 1/2 Cup cooked or well-drained canned chickpeas
• 1/2 Cup frozen or shelled fresh green peas
• Salt & Freshly Ground Black Pepper
• Grated Parmigiano cheese, chili oil, and chopped fresh Italian parsley for serving

Preparation

Step 1

Heat oil in large pot over medium heat. Add onion and cook, stirring until translucent. Add celery, carrots, zucchini, potatoes, tomatoes and basil. Give contents a good stir. Add enough chicken brother or water to cover vegetables by about 2 inches. Simmer until vegetables are al dente, always keeping vegetables well covered with liquid. Add beans, chickpeas and green peas. Bring back to a simmer and season with salt and pepper to your liking. Serve sprinkled with grated cheese and parsley, and a drizzle of chili oil to your liking.