Very substantial and filled with the classic tastes and textures or a traditional minestrone. Reminds me of what my mother made.
Hearty Minestrone Soup (Serves 4-6) Adapted from Mary McDougall
- 1 onion, diced
- 2 stalks celery, sliced
- 2 carrots, cut in triangles
- 2 cloves garlic, crushed
- 4 cups vegetable broth
- 1 cup green beans, cut in 1 inch pieces
- 1½ cups potatoes, cut in chunks
- 2 cups cabbage, chopped
- 15 ounce can fire roasted tomatoes
- 1 cup tomato paste
- 28 ounce can Cannellini beans, drained
- ¼ cup dried parsley
- 1½ teaspoons dried basil
- Fresh ground pepper to taste
- ½ cup uncooked pasta
Add onion, celery, carrots and garlic to a large pot with ¼ cup of the vegetable broth. Cook, stirring often until veggies soften slightly, 3 to 5 minutes.
Add remaining broth and all ingredients except the string beans and pasta.
Bring to a boil, reduce heat, cover and cook for 35 minutes.
Add pasta and string beans, mix in well and continue to cook for another 15 minutes until string beans and pasta are tender.
Enjoy.