Minestrone Soup

This is another recipe I got after twisting my aunts arm (Kidding – but she didn’t always give up recipes easily until she thought you really wanted them). I had this for lunch one day at her house and thought it was a perfect lunch or light dinner on a cold day (since it hasn’t yet completely warmed up here in Ontario I am posting this now). (Image courtesy of photobucket)

minestrone_soup

 

Ingredients (slightly altered for my tastes)

2  onions sliced

1 clove garlic, minced

1/2 cup chopped celery and leaves

1 carrot, sliced

1/4 cup chopped parsley

2 handfuls of kale chopped (her recipe called for escarole but I use kale instead (healthier)

1 cup shredded cabbage

6  cups broth – I use chicken or vegetable stock

1 1/2 cups cooked beans-or use canned white beans

1 can (10 ounces) tomatoes

1/2 cup canned chick peas

1/2 tsp. dried basil

Pinch of salt (optional – I have cut most salt from my cooking)

1/2  cup macaroni

Pinch of cayenne

 

Directions

Brown onion in large pot.  Add remaining raw vegetables; cook 10 minutes, stirring occasionally.  Add broth, beans tomatoes, chick peas, herbs, add 2 tsps. salt.  Bring to boil; cover and simmer 30 minutes.  Add macaroni, and cook ten minutes or until tender.  Add salt and cayenne to taste.  I like to serve the soup with grated parmesan on top (but then I like to put parmesan on pretty much anything!)

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2 thoughts on “Minestrone Soup

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