Minestrone Soup

Ingredients

• 1/4 cup extra virgin olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped carrot
• 3/4 cup chopped celery
• 1 Tbsp minced garlic
• 1 bay leaf
• 2 sprigs fresh thyme or a teaspoon of dried thyme
• 1/4 teaspoon fennel seeds, crushed
• 1 Yukon gold potato, peeled and cut into 3/4-inch chunks
• 2 cups sliced savoy or curly cabbage
• 1 zucchini, cut into 3/4-inch chunks
• 2 medium fresh ripe tomatoes, cored, peeled, chopped
• 6 cups chicken stock
• 1 15-ounce can cannellini or great northern white beans, drained
• 1/4 cup chopped fresh parsley
• Salt
• Freshly ground black pepper
• Parmesan cheese, grated for garnish

Directions

1. Warm the oil over medium-high heat in a heavy 4 to 5-quart pot. Stir in the onion, carrot, and celery, and let them cook until they pick up a little golden color, about 8 minutes. Add the garlic and cook for another minute.
2. Drop in the bay leaf, thyme, and crushed fennel seeds. Add the potato, cabbage, zucchini, and tomatoes, then pour in the chicken stock.
3. Bring the soup to a boil, then turn the heat down so it gently simmers. Leave the lid slightly ajar and cook for 20 minutes, until the vegetables are tender all the way through.
4. Stir in the beans and parsley. Add salt and freshly ground black pepper to taste, bring the soup back to a simmer, and cook for 5 more minutes. Take out the bay leaf and thyme sprigs.
5. Serve the soup with grated Parmesan cheese sprinkled over the top.