Italian Vegetable Soup
Ingredients
| 4 cups of water | ||
| 4 cups of vegetable stockstock | ||
| 2 zucchini, chopped | ||
| 2 carrots,chopped | ||
| 12/ cup of fresh or frozen peas | ||
| 1 rib of celery chopped | ||
| 1 ripe tomato chopped | ||
| 3 chard leaves, chopped | ||
| 1 cup of small pasta of your choice | ||
| 1 leek, white and light green parts, chopped | ||
| 1 cup cabbage,chopped | ||
| 4 cloves of garlic, minced | ||
| 1/2 cup lentils | ||
| 1/2 cup basil, chopped | ||
| 1 onion chopped | ||
| 4 medium potatoes, cut int0 1/2 inch cubes | ||
| 1 cup canned cannelloni beans | ||
| extra virgin olive oil | ||
| kosher salt and fresh cracked black pepper to taste | ||
| Parmesan cheese, grated |
This is a super good version of minestrone soup chocked full of vegetables .
- Chop up all the vegetables and herbs into manageable pieces.
- Add chicken stock and water to a large stock pot.
- Over medium heat and all of the vegetables to the pot and cook until almost tender, about 25 minutes.
- Add the pasta to the pot and cook for another 10 to 15 minutes.
- Drizzle in some olive oil and mix well.
- Serve dusted with some Parmesan and crusty bread.
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