Minestrone Soup

By LisaMK

This is a simple recipe for minestrone to make for family night.

Ingredients

• 4 cans (14.5-15.5 oz each) cannellini beans, rinsed and drained
• 1 tbs evoo, plus more for drizzling
• 1/2 c yellow onion, finely chopped
• 1/2 c baby carrots, finely chopped
• 1/2 c celery, finely chopped
• 1 clove garlic, minced
• 8 c chicken broth
• 1 long sprig rosemary
• 1 c yukon gold potatoes, diced
• 2 to 3 small zucchini, diced
• 1 large tomato, diced
• salt and pepper
• 3 tbs basil, finel sliced

Details

Servings 6
Preparation time 20mins
Cooking time 110mins

Preparation

Step 1

In a large saucepot, heat 1 tbs evoo over medium-low heat. Stir in the onions, carrots, celery and saute until tender, about 8 to 10 mins. Stir in the garlic and saute about 30 seconds.
Stir in the chicken broth, drained beans, and rosemary. Bring the soup to a boil over high heat, then reduce to a simmer. Partially cover the pot and simmer for 45 mins. Stir in the potatoes then cover and simmer for 15 mins. Stir in zucchini, tomato and cover. Simmer for about 10 mins.
Season with salt and pepper to taste. Serve and top each bowl with a drizzle of evoo and fresh basil.