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Vegetable Minestrone Soup

28 Feb
Minestrone Soup

Minestrone Soup

The perfect soup for a cold snowy winter’s day.

Ingredients: 8 to 12 servings

  • 2 Tb Olive Oil
  • 4 cloves garlic, minced
  • 2 onions, chopped
  • 2 carrots, sliced
  • 2 potatoes, peeled, cubed
  • 2 tomatoes, peeled, diced
  • 1/2 cup red cabbage, chopped
  • 2 Tb fresh parsley, chopped
  • 2 Tb fresh basil, chopped
  • 2 stalks celery, chopped
  • 2 large Kale leaves torn into bite size pieces
  • 1 bay leaf
  • 1/4 tsp dried dill
  • 2 Tb salt
  • 3/4 tsp black pepper
  • 12 cups chicken broth, or vegetable broth, I just prefer chicken
  • 1 1/2 to 2 cups uncooked Ditalini Pasta

DSC_0804In a large stock pot heat the oil over medium heat. Add the garlic and onions and saute for about 5 minutes, just until tender. Stir in all the remaining ingredients except for the Pasta. Bring to a boil, then reduce the heat, cover with a lid and simmer for 15 minutes.

Stir in the pasta, cover and again simmer for 15 to 20 minutes until the pasta is tender. Remove the bay leaf and serve.

Tip: This soup is freezable. The pasta will absorb quite a bit of the broth so you may need to add more when reheating, but it holds up wonderfully.

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