Minestrone Soup (T.S.)

By zircon50

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large chopped onion (or 2 medium)
• 2 stalks chopped celery
• 1 large carrot, sliced 1/4" thick
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 1 bag (16 oz.) of frozen broccoli, cauliflower and carrots mixture, thawed
• 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
• 2 (32 oz.) containers of low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can kidney beans, rinsed
• 1 (15 oz.) can cannelloni beans, rinsed
• 1 bay leaf
• 1 large potato, cut into 1/2" cubes
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• 1 1/2 cups Ditalini pasta
• 10 tablespoons freshly grated Parmesan cheese

Preparation

Step 1

Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, sliced carrots and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, broccoli, carrots mixture and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.

Add broth, water, crushed tomatoes, beans, potatoes and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Add Ditalini pasta and cooked until al-dente. Stir in spinach and simmer for 10 minutes more.

Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.