Minestrone

By Joelene

Ingredients

• 2 tablespoons olive oil
• 1 medium-size onion, chopped
• 2 medium-size carrots, chopped
• 2 cloves garlic, finely chopped
• 1 medium-size zucchini, diced
• 4 cubes vegetable bouillon
• 8 cups hot water
• 1 can (14.5 ounces) diced tomatoes
• 1/4 teaspoon dried Italian herb seasoning
• 1 cup uncooked tubetti pasta
• 1 can (15 ounces) small white beans, drained
• 1 can (15.25 ounces) dark red kidney beans, drained
• 1 head escarole, trimmed and chopped (about 3 packed cups)
• 1 package (12 ounces) refrigerated, fully cooked turkey meatballs (optional)
• Grated Parmesan (optional)

Preparation

Step 1

Heat oil in large soup pot. Add onion; saute 3 minutes. Add carrots and garlic; saute 3 minutes. Add zucchini; saute 5 minutes.

Dissolve vegetable bouillon in the hot water in saucepan. Add to pot, along with tomatoes and Italian seasoning.

Bring bouillon mixture to boiling. Then add pasta; boil until pasta is tender, about 10 minutes. Stir in drained beans and escarole; continue to cook until escarole is wilted, 2 to 3 minutes. (Can be made ahead and reheated.)

If using meatballs, quarter. Stir into soup. Let stand until heated through, about 2 minutes. Spoon soup into individual bowls. Top with grated Parmesan if desired. Makes 12 servings.