Minestrone Soup
Minestrone Soup
Created by Chef Sara Paolczynski
Ingredients
- 1 can beans Of your choice
- 2 tbsp olive oil
- 1 leek chopped
- 1 large carrot diced to 1/2 inch pieces
- 3 cloves garlic chopped fine
- 1/2 pound yams diced
- 1/2 pound cabbage, kale or swiss chard rinsed, drained, and stems removed (4 cups total)
- 1 can tomatoes coarse chopped
- 4 1/2 cups chicken broth preferably low sodium
- 1 tsp dry Italian seasoning
- salt & pepper to taste
- freshly grated parmesan to taste
Instructions
- 1. In a heavy pot, heat the oil over moderate heat
- 2. Add the leek and cook until the leek is softened
- 3. Add the carrots, yams, and garlic and cook the mixture, stirring, for 4 minutes
- 4. Add the broth and Italian seasoning and cook until all of the vegetables are softened
- 5. Add the beans and tomatoes and cook the mixture and simmer the soup, uncovered, for 15 minutes
- 6. Stir in the hearty greens of choice and cook until all of the greens are wilted
- 7. Season with salt and pepper and top with parmesan cheese.
Notes
The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired.
