Minestrone Soup
Ingredients:
1/4 cup of olive oil
6-8 cloves of garlic, minced
2 yellow onions, diced
2 carrots, diced
2 stalks of celery, diced
4 or 5 zucchini and/or yellow squash, diced
1 can (14.5 oz), diced tomatoes (NOT drained)
1 can (15.5 oz), cannellini beans, drained
1 can (15.5 oz), garbonzo beans (chickpeas), drained
1 tbs fresh rosemary (optional)
7-8 cups low sodium beef broth
freshly cracked pepper, to taste
salt, to taste (if you top with cheese, you likely won’t need any additional salt)
Add AFTER soup is prepared:
12 oz of any small tubular shaped pasta, cooked– OR 1 1/2 cups cooked millet or quinoa (I prefer it with millet or quinoa than pasta– it’s healthier and I prefer the texture, too!)
shredded or grated parmesan cheese
Directions:
Add oil to the bottom of a large stock pot. Saute garlic over medium-high heat until fragrant– add onions, carrots and celery, cook for 8-10 minutes or until soft, stirring occasionally. Add all other ingredients (except pasta/quinoa/millet and cheese), bring to a boil– then cover and simmer for 20-30 minutes. Add cooked pasta, millet or quinoa to the soup. Top each individual bowl with some freshly grated parmesan– enjoy!
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