MINESTRONE SOUP

SERVES 10 - 12

1 LARGE UNPEELED CARROT
9 OZ. FRESH SPINACH OR CABBAGE LEAVES
3 SMALL PEELED POTATOES
2 MEDIUM UNPEELED ZUCCHINI
8 OZ. OF YOUR FAVORITE BEANS
 CANNELLINI, KIDNEY, BLACK, ETC.)
2 STALKS CELERY
1 LARGE COARSELY CHOPPED RED ONION
 10 CUPS CHICKEN OR VEGETABLE STOCK
1 CLOVE GARLIC
8 OZ. PEAS
3 MEDIUM TOMATOES
10 LEAVES FRESH BASIL
EXTRA VIRGIN OLIVE OIL
1 TSP. SALT
8 OZ. WHITE WINE
PARMESAN CHEESE
8 OZ. UNCOOKED SMALL PASTA
-
2 - 3 OZ. BACON OR PANCETTA
(OPTIONAL)

***NOTE - YOU CAN PREPARE DRY BEANS PER PACKAGE INSTRUCTIONS OR USE THE CANNED VARIETY.

ALSO, YOU MAY PREPARE FRESH PEAS OR USE CANNED PEAS.***
-
WASH VEGETABLES.
CUT GARLIC CLOSE IN QUARTERS
TEAR BASIL LEAVES
CHOP CARROT, POTATOES, ZUCCHINI & CELERY INTO CUBES

BLANCH THE TOMATO’S IN BOILING WATER FOR 1 MINUTE.
REMOVE, RINSE UNDER COLD WATER AND REMOVE THE SKINS.  CUT INTO QUARTERS.

COVER THE BOTTOM OF YOUR SOUP POT WITH OLIVE OIL.

ADD GARLIC, CHOPPED ONION AND BASIL (AND BACON IF YOU ARE USING IT).  SAUTE UNTIL THE GARLIC AND ONION ARE PALE YELLOW.

YOU MAY REMOVE GARLIC AT THIS POINT OR LEAVE IT IN THE POT.  IT WILL SOFTEN AND BLEND WITH OTHER SOUP INGREDIENTS.

DIANE LEAVES IT IN THE POT.

ADD ALL THE VEGETABLES AND SAUTE FOR 2 OR 3 MINUTES UNTIL NICELY COATED WITH OLIVE OIL.

ADD THE WHITE WINE AND COOK 2 - 3 MINUTES.

ADD STOCK TO THE POT.  TURN HEAT TO SIMMER.
CONTINUE TO SIMMER FOR 45 MINUTES OR UNTIL VEGETABLES ARE SOFT.

ADD DRY PASTA AND COOK THE SOUP FOR 10 MINUTES, OR UNTIL PASTA IS TENDER.

DRIZZLE EACH SERVING WITH A LITTLE OLIVE OIL AND SPRINKLE WITH GRATED PARMESAN CHEESE.