Minestrone Soup Recipe

Created by Del Norte High School, Crescent City, CA | Rachel Marler, 2015 | Edited by Delphine Remy

Yields: 6 servings | Total time: 1-1.5 hours

One-way ticket to Italy!

Ingredients:

• 1 onion, finely chopped
• 2 tablespoon olive oil
• 3 cloves of garlic, minced
• 2 celery stalks, chopped
• 1 large carrot, finely chopped
• 1 zucchini, chopped
• 2 cups green beans, chopped in bite-sized pieces
• 1 can crushed tomatoes
• 1 can kidney beans
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• 1 Tbsp. oregano, dried
• 1 Tbsp. basil, dried
• Optional: parmesan cheese (grated for topping), bread or croutons, parsley (chopped)

Instructions:

• In a stock pot or electric kettle, sauté the chopped onion in olive oil over medium heat for about 3-5 minutes.
• Add the garlic, oregano, basil, and crushed tomatoes and bring to simmer.
• Add the salt, pepper, all the vegetables, the chicken or vegetable broth.
• Bring to simmer and add the kidney beans.
• Simmer gently until vegetables are soft and tender, about 30 minutes.
• Serve with grated parmesan cheese, bread, and parsley.
• It is a great family dish, ENJOY!