Minestrone Soup

Name: Minestrone Soup
Ingredients: 1/2 c. extra-virgin 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, cut up; 1 1/2 tsp. salt; 1 medium size head green cabbage, cut up; 10 large 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 (16 oz.) can chickpeas with liquid; 1 c. small pasta (such as tubelli, penne or shells); black pepper and additional salt to taste

15 ingredients

9 steps

Ingredients

1/2 c. extra-virgin 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, cut up
1 1/2 tsp. salt
1 medium size head green cabbage, cut up
10 large 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 (16 oz.) can chickpeas with liquid
1 c. small pasta (such as tubelli, penne or shells)
black pepper and additional salt to taste

Directions

1

Heat the olive oil in a 10-quart pot; add the onions, garlic, carrots, celery and half the salt.
2

Cook over low heat until the onions are wilted, but not browned.
3

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

Increase the heat and cook for a minute, stirring constantly.
5

Add the water, tomatoes and chickpeas and bring to a boil.
6

Lower the heat and simmer, covered, for 45 minutes.
7

Add the pasta and cook 15 minutes more or until the pasta is tender.
8

Correct the seasoning with salt and pepper. Serve with good bread and butter or garlic oil.
9

Makes 12 to 14 servings.