Italian Vegetable Soup

  • 55 mins
  • 20 ingredients
  • Servings 8-10
  • Prep 15 min
  • Cook 40 min
  • Course
  • Cuisine
  • Skill Level

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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