Minestrone

One of Nonna's classics that is perfect for any occasion. Minestrone is an Italian soup made up of end of season vegetables.

Ingredients:

• ¼ cup extra virgin olive oil

• ¾ cup chopped onion

• ¾ cup chopped carrot

• ¾ cup chopped celery

• 1 Tbsp minced garlic

• 1 bay leaf

• 2 sprigs fresh thyme or 1 tsp dried thyme

• ¼ tsp fennel seeds, crushed

• 1 potato, peeled and cut into ¾-inch chunks

• 1 zucchini, cut into ¾-inch chunks (if desired)

• 2 medium fresh ripe tomatoes (Roma if available), cored, peeled, chopped

• 6 cups vegetable stock or chicken based on preference

• 1 (15-ounce) can cannellini or great northern white beans, drained (about 1½ cups cooked white beans)

• ¼ cup chopped fresh parsley

• Salt

• Freshly ground black pepper

• Parmesan cheese, grated for garnish

Directions:

1. Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.

2. Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.

3. Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.

4. Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs. Serve with a sprinkle of grated Parmesan cheese.

Note:

• If desired add pasta to add to the hearty meal

Serves: 6