Minestrone Soup
1/4 cup olive oil
2 medium carrots, sliced
2 celery stalks, sliced
1 onion, chopped
1 small head cabbage, shredded
6 leaves Swiss chard, shredded
6 leaves kale, shredded
8 oz green beans, trimmed and cut into 2" pieces
8 oz potatoes, peeled and cubed (optional)
8 cups chicken broth
28 oz canned chopped tomatoes or 3 cups fresh
1/2 tsp pepper
30 oz white kidney beans (cannelini), drained
1 medium zucchini or yellow squash, quartered and sliced
3/4 cup fresh basil, chopped
1. Heat the olive oil in a large soup pot. Add carrots, celery, and onion and cook 2 minutes.
2. Add cabbage, Swiss chard, and kale. Cover and cook 6 minutes (till greens are wilted), stirring occasionally.
3. Add green beans and potatoes. Cook 2 more minutes.
4. Add chicken broth, tomatoes, and pepper. Bring to a boil. Reduce heat and cover and simmer for 20 minutes.
5. Add white beans and zucchini. Cover and simmer 20 more minutes. Stir in basil.
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