Minestrone Soup
Minestrone Soup
Ingredients
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 5 cups (1.25 litres) chicken broth
- 1 piece Parmigiano-Reggiano cheese rind
- 1 thick slice prosciutto (optional)
- 1 zucchini, diced
- 1 cup (250 ml) green beans in 1-inch (2-cm) lengths
- 1 cup (250 ml) cherry tomatoes, halved
- 19 oz (540 ml) red kidney beans, rinsed and drained
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- Chopped fresh basil
Instructions
- In a soup pot over medium heat, soften the onion, carrots, celery and garlic in the oil. Add the broth, Parmigiano rind and prosciutto.
- Bring to a boil, reduce the heat and simmer until the carrots are tender, about 10 minutes.
- Add the zucchini, green beans, tomatoes and kidney beans. Simmer for 5 to 7 minutes. Remove the Parmigiano rind and prosciutto. Adjust the seasoning.
- Sprinkle cheese and basil on each soup bowl.
Minestrone Soup