Minestrone Soup

By rdhch

Can add meat to soup

Ingredients

• 1 oz butter
• 1 Tbsp olive oil
• 3 stalks celery, cut into 1/2" cubes
• 1 cup onion, cut into 1/2 cubes
• 3 medium carrots, cut into 1/2" cubes
• 2 cups fresh green beans, cut 1" long
• 1 medium head savoy cabbage, cored and cut into 2" squares
• 3 small zucchini, cut into 1/2" cubes
• 1 Tbsp parsley, chopped
• 1 Tbsp basil, chopped
• 3 quarts chicken stock
• 1 bay leaf
• 4 medium Roma tomatoes, cut into 1/2" cubes
• 2 x 3" Parmesan cheese, rind
• 1 lb potato, peeled and cut into 1/2" cubes
• 1 (15 oz) can kidney beans, undrained
• 1 (15 oz) garbanzo beans, undrained
• 1 (15 oz) can cannelloni beans, undrained
• 1 Tbsp parsley, chopped
• 1/2 cup Romano cheese, grated
• Salt & Pepper to taste

Preparation

Step 1

1. In a 10 qt stock pot, heat pot to medium heat and place butter and oil in pot. Saute celery, onion and carrots and cook until soft, about 5 minutes.
2. Add green beans, cabbage, zucchini, parsley and basil and cook until vegetables start to caramelize.
3. Add chicken stock, bay leaf, tomatoes, Parmesan rind and potatoes. Allow soup to boil and then reduce to a simmer.
4. Simmer for 30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more.
5. Remove Parmesan rind. Add grated Romano cheese, stirring constantly, and serve hot.

Will keep in frig up to one week or in the freezer for up to 2 months.