Minestrone soup


Ingredients: 4 Tbsp extra virgin olive oil

1 medium onion, minced

2 cloves garlic, minced

1 carrot, peeled/chopped

2 celery stalks, chopped

1 (14 1/2 ounce) can diced tomatoes

1 (15 ounce) can cannellini  beans (drained and rinsed)

10 sprigs of parsley, chopped

1 potato, peeled and cubed

1 small zucchini, chopped

5 leaves of cabbage shredded

1 sprig of fresh rosemary

5 cups beef stock

salt and pepper to taste

parmesan cheese


Place oil in a large sauce pan and place over medium heat. once oil is hot, add onion, garlic, carrot and celery.  sauté for about 8 minutes.


Add Tomato, potato, cabbage and zucchini, turn heat to medium-low,

In a food processor, puree 3/4 cup of beans and 1/4 cup stock, add to pot and stir occasionally. Cook for 15-20 minutes or until potato and zucchini are tender, but not mushy.

Add parsley, remaining whole beans, and stock. Season with salt and pepper to taste. simmer for another 5 minutes or until beans are hot.

Discard rosemary sprig (the leaves will have fallen off)


sprinkle parmesan cheese over top before serving