Minestrone Soup

Name: Minestrone Soup
Ingredients: 1/2 c. olive oil; 2 large Spanish onions, cut up; 4 to 6 cloves garlic, chopped; 2 to 4 carrots, peeled and cut up; 3 large stalks celery; 1 1/2 tsp. salt; 1 medium size head green cabbage, cut up; 8 to 10 kale leaves, cut up; 1/2 tsp. thyme; 2 bay leaves; 3 qt. water; 1 (28 oz.) can plum tomatoes, broken up (with liquid); 1 c. small pasta (tubelli or shells); 1 (16 oz.) can chickpeas (with liquid); black pepper

15 ingredients

7 steps

Ingredients

1/2 c. olive oil
2 large Spanish onions, cut up
4 to 6 cloves garlic, chopped
2 to 4 carrots, peeled and cut up
3 large stalks celery
1 1/2 tsp. salt
1 medium size head green cabbage, cut up
8 to 10 kale leaves, cut up
1/2 tsp. thyme
2 bay leaves
3 qt. water
1 (28 oz.) can plum tomatoes, broken up (with liquid)
1 c. small pasta (tubelli or shells)
1 (16 oz.) can chickpeas (with liquid)
black pepper

Directions

1

Place oil in a 10-quart pot.
2

Add onions, garlic, carrots, celery and 1/2 teaspoon salt; cook over low heat until onions are wilted, but not brown.
3

Add cabbage, kale, thyme, bay leaves and rest of salt.
4

Increase heat, stirring constantly for one minute. Add water, tomatoes and chickpeas; bring to a boil.
5

Lower heat and simmer 45 minutes.
6

Add pasta and cook 15 minutes more, until pasta is tender.
7

Correct seasonings.