Italian Minestrone Soup
FOR THE LOVE OF......minestrone. This soup to end all soups is a recipe that takes on a life of it's own. One of Italy's signature dishes, it widely said that Italians eat more minestrone than pasta.
There is no set recipe for this dish. I'll include my favorite, but the wide range of variation for this soup is endless. Using any fresh vegetable that's in season, makes this definitely one of the heartiest of Italian soups. The thick rich density of flavors of this rustic recipe combined with ditalini pasta will fill your stomach and your soul.
Minestrone served with nice fresh foccacio bread topped with garlic and fresh basil, this soup will surely become a family favorite.
INGREDIENTS 6 cups of homemade chicken or beef broth (you could use canned broth for a quick fix)3 carrots cubed1 onion diced8oz string beans2 small zucchini halved and sliced thin2 stalks of celery sliced12oz. of cabbage chopped into pieces3 or 4 cloves chopped garlic2 cans of 15oz peeled and crushed tomatoesfresh basil to taste1 15oz can of cannellini beans2 large potatoes chopped2 Tbls chopped parsleyfresh ground black pepper to tastesalt to taste1 pound ditalini pastaparmesan cheese2 Tbls olive oil
PREPARATION In a large pot saute onions, garlic, carrots, string beans celery and potatoes in olive oil for ten minutes.Add cabbage and zucchini and saute for about five more minutes.Add tomatoes, basil and parsley and beans and stir.Add chicken or beef stock. I prefer the beef.Add salt and pepper to taste.Bring to a boil then simmer until vegetables are soft.In a separate pot cook the ditalini for about 10 minutes.Add some pasta to a soup bowl and ladle in some soup.Sprinkle with parmesan cheese and your ready to serve.
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