This recipe for minestrone soup hails from my Women's Weekly Italian Cook Book. It's way better than
anything you will get in an Italian Restaurant! It's not only healthy but a perfect way to warm your heart
on a chilly winter night (Jane).
anything you will get in an Italian Restaurant! It's not only healthy but a perfect way to warm your heart
on a chilly winter night (Jane).
Minestrone Soup
Ingredients1 large brown onion or two medium
6 carrots 6 sticks of celery 3 - 4 potatoes - about 1 pound 3 - 4 zucchinis 6 oz green beans 1/2 green cabbage 3 tablespoons of olive oil 5 - 6 cups of water or stock if using canned chopped tomatoes - 2 small or one large tin cannellini beans - small can 1 cup Italian parsley chopped Salt and pepper 1 jalapeno (optional) 
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Method1. Peel and finely chop onions, carrots and chop celery. Peel and dice potatoes, dice zucchini and chop beans into small pieces. Shred cabbage.
2. Heat oil in large pot add onions and cook until golden. Add carrots, celery then potatoes, zucchini, beans and cabbage. Add water and canned tomatoes. Bring to boil, reduce heat and cook until vegetables are cooked - about 45 - 60 minutes. 
3. During last 15 minutes of cooking add drained and rinsed cannellini beans and salt and pepper and jalapeno if using. 4. If you want to have carbs - add half a cup of cooked pasta to the bottom of the bowl and add soup on top. |
5. Garnish with chopped parsley and serve with crusty bread.
6. Soup keeps well and you'll appreciate the left overs. (Peter made a pork stock which we used for this soup. But you don't need stock - some recipes suggest using some stock cubes - or simply season with salt and pepper for a delicious vegan option.) 
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