Minestrone Soup - 1

Recipe Ingredients

1 cup	160g / 5.6oz	White beans - dried soaked
5 tablespoons	75ml	Olive oil
5 cups	465g / 16oz	Garlic - minced
1		Onion - minced
2		Leeks - white part sliced
2		Carrot - sliced
1/2		Cabbage - shredded
2		Potato - diced
1 lb	454g / 16oz	Tomato - sliced
1		Tomato paste
6 cups	1422ml	Water
1/4 teaspoon	1.3ml	Celery seed
1		Bay leaf
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Thyme
		Sea salt - to taste
		Pepper - to taste
1 teaspoon	5ml	Basil
1		Zucchini - sliced thin
3/4 cup	120g / 4.2oz	Green beans - trimmed and cu
1/4 cup	59ml	Peas
4 oz	113g	Spaghetti - broken
4 tablespoons	60ml	Parsley - chopped
1 cup	146g / 5.1oz	Parmesan cheese - fresh grat

Recipe Instructions

In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage. Saute, stirring over medium heat, about 10 minutes. Add presoaked beans, potatoes, tomatoes, tomato paste, water/stock, celery seed, Parmesan rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil should be added at the end of the cooking. Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender.

Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes.

Adjust seasonings. Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated Parmesan. This freezes well.

Source:
Elizabeth Powell

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