Minestrone Soup

Name: Minestrone Soup
Ingredients: 3 Tablespoons Olive Oil; 1/2 whole Large Onion, Chopped; 6 whole Mushrooms, Sliced; 3 cloves Garlic, Minced; 10 cups Good Quality Chicken Stock Or Vegetable Stock For Vegetarian; 4 cups Water Or Stock; 1 whole Rind From A Block Of Parmigiano Reggiano; 3 whole Carrots, Chopped; 1 whole Bell Pepper Any Color (I Used Half Red/yellow) Diced; 28 ounces, weight Can Tomatoes, Diced; 1 whole Medium Zucchini, Sliced; 2 whole Small Summer Squash Or Yellow Squash Sliced; 15 ounces, weight Can Beans Like Cannellini Or Great Northern, Kidney Works Great Too(rinsed And Drained); 1 dash Salt To Taste; 1 dash Pepper To Taste; 2 cups Small Pasta Like Ditalini; 1 bunch Italian Kale Or Escarole Chopped; 2 leaves Large Swiss Chard Chopped; 1-1/2 cup Grated Parmigiano Reggiano; 1 bunch Fresh Basil, Chopped

20 ingredients

4 steps

Ingredients

3 Tablespoons Olive Oil
1/2 whole Large Onion, Chopped
6 whole Mushrooms, Sliced
3 cloves Garlic, Minced
10 cups Good Quality Chicken Stock Or Vegetable Stock For Vegetarian
4 cups Water Or Stock
1 whole Rind From A Block Of Parmigiano Reggiano
3 whole Carrots, Chopped
1 whole Bell Pepper Any Color (I Used Half Red/yellow) Diced
28 ounces, weight Can Tomatoes, Diced
1 whole Medium Zucchini, Sliced
2 whole Small Summer Squash Or Yellow Squash Sliced
15 ounces, weight Can Beans Like Cannellini Or Great Northern, Kidney Works Great Too(rinsed And Drained)
1 dash Salt To Taste
1 dash Pepper To Taste
2 cups Small Pasta Like Ditalini
1 bunch Italian Kale Or Escarole Chopped
2 leaves Large Swiss Chard Chopped
1-1/2 cup Grated Parmigiano Reggiano
1 bunch Fresh Basil, Chopped

Directions

1

Saute onion in olive oil until caramelized over medium-high heat. Add mushrooms and garlic and saute until soft. Add stock (and/or water) and the rind from a block of parmigiano reggiano. Turn to medium, cover and bring to a boil.
2

Once the mixture comes to a boil, add carrots, bell pepper, canned tomatoes with juice, zucchini, summer squash and beans. Cook until all of the veggies are almost tender about 4 minutes. Taste the broth and salt and pepper to taste. Add pasta and simmer until almost al dente (you can use the package instructions for al dente - but cook just a tad short of that).
3

Then place leafy greens into soup pot and cook just until tender approximately 2 minutes.
4

Pour into soup bowls and top with fresh basil and grated parmigiano reggiano!