Minestrone Soup
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Category
Soup
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Cusine
Italian
What do you need?
How to make?
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
Heat oil in a 4 to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.
Serve with a sprinkle of grated Parmesan cheese.