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Minestrone Soup
Created by Chef Sara Paolczynski
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Course
Soup
Servings
6
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.