WINTER MINESTRONE
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6
Winter Minestrone
This soup is so full of healthy vegetables it is like a multivitamin in a bowl!
Ingredients
- 1 Onion, Chopped
- 2 Carrots, Peeled & Chopped
- 2 Cloves of Garlic, Minced
- 2 Celery Stalks, Chopped
- 3 Tablespoons Olive Oil
- 4 Cups Chopped Greens
- 2 Small Zucchini, Cut Into 1 Inch Cubes
- 1 Large Potato, Peeled And Cut Into 1 1/2 Inch Cubes
- 4 Cups Butternut Squash, Peeled And Cut Into 1 1/2 Inch Cubes
- 1 (14 Ounce) Can Peeled, Chopped Tomatoes
- 1 Quart Homemade Chicken or Vegetable Stock
- 1 (14 Ounce) Can Cannellini Beans
- 1/4 Cup Fresh Chopped Parsley
- 3 Tablespoons Finely Chopped Fresh Basil Salt & Pepper
- To Serve: 5 Tablespoons Pesto Mixed With 5 Tablespoons Olive Oil Grated Fresh Parmesan Cheese
Steps
- Step 1 In a large stock pot, heat the oil, then saute the onion, celery, carrots and garlic until soft, then add the potatoes, zucchini, butternut squash, tomatoes, and broth, and mix together
- Step 2 Ensure the vegetables are covered by liquid by at least 1 to 2 inches, adding water to cover the vegetables if needed. Bring to a boil, and then cook for about 20 to 30 minutes over low heat until vegetables are tender
- Step 3 Add the parsley, basil, salt and pepper and mix well
- Step 4 Add the cannellini beans, and chopped greens, cover and simmer an additional 15 minutes
- Step 5 Serve warm, with a drizzle of the pesto oil mixture on top