Minestrone Soup
(Big Soup)
1/2 cup extra virgin olive oil
1 Tbsp butter
2 cloves garlic, minced
1 large onion, diced
2 medium carrots, sliced
2 ribs celery, diced
1 medium potato, peeled and diced
1 can (15 oz.) diced tomatoes, undrained
1 tsp. dried oregano
2 tsp. salt
4 cups chicken broth
1 cup fresh or frozen corn
1 cup green beans, cut into 1-1/2" pieces
1 can (15 oz.) kidney beans, rinsed and drained
1/2 cup chopped fresh basil (optional)
Ground black pepper, to taste
Parmesan cheese, grated
In a large soup pot over medium heat add olive oil, butter, garlic and
onion. Saute until onion is soft.
Add carrots, celery, potato and saute about 5 minutes more.
Add tomatoes, oregano, salt and chicken broth. Bring heat up to simmer.
Cover and cook 30 minutes.
Add corn, green beans and kidney beans and simmer for another 10 to 15
minutes.
Stir in fresh basil, black pepper, and serve with freshly grated parmesan
on top.
Makes 6 to 8 servings.
Jenn B In SWMO
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