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HEARTY MINESTRONE SOUP
~ Delicious hearty offering for a chilly winter day
1/4 cup extra-virgin olive oil
2 Tbsp. unsalted butter
2 coarsely chopped onions
4 minced garlic cloves
1 cup chopped celery plus leaves
8 cups shredded cabbage (shortcut use coleslaw mix)
3 diced potatoes (redskins/small Yukons, or sweet)
2 cups chopped zucchini
2 cups chopped carrots
1 - 1 1/2 cups chopped green beans or frozen Italian green beans
1 - 2 cans stewed tomatoes
1 - 2 cans rinsed cannellini beans
2 - 3 quarts organic chicken broth
2 Tbsp. crushed dried basil
2 tsp. crushed dried oregano
coarse salt and freshly ground pepper to taste
10 oz. fresh chopped kale or spinach (or 10 oz. frozen chopped)
1/2 cup chopped fresh parsley
(1/2 cup small pasta or arborio rice ... optional)
Freshly grated Parmigiano-Reggiano cheese
- Heat oil and butter over medium heat in large stockpot. Add onions and sauté until golden, about 10 minutes.
- Add garlic, celery, and cabbage and continue cooking until wilted. Add potatoes, zucchini, carrots, green beans, stewed tomatoes, cannellini beans, chicken broth, basil, oregano, salt & cracked pepper. Bring to a boil, reduce heat and simmer about 40 minutes.
- Add spinach or kale, fresh parsley, and pasta/rice (if desired). Cook another 10-15 minutes or until pasta/rice tender.
- Adjust seasonings. Ladle in bowls and top with finely shredded Parmesan. Serve with good crusty bread.
Purchase with 'confidence' ... Phalaenopsis Orchids are hardy beauties