Minestrone di Nonna Soup
1/4 C. extra-virgin olive oil, plus extra when serving
3 celery stalks, chopped
1 onion, chopped
1 carrot, diced
1 garlic clove, chopped
1 C. canned peeled tomatoes, chopped
1 T. fresh parsley, chopped
1 1/2 C. peeled and cubed potatoes
1 medium turnip, peeled and cubed
4 C. beef broth
4 C. chicken broth
2 medium zucchini, trimmed and cubed
1 C. green beans, trimmed and cut into small pieces
1 C. spinach, cut into small pieces
1 C. chopped fresh cabbage
1 C. peas
1 1/2 C. canned red kidney beans, rinsed and drained
2 C. of your favorite small pasta, cooked separately
Salt, black pepper
Grated Parmesan cheese
Heat 1/4 cup oil in large pot. Add celery, onion, carrot, and garlic and sauté over medium heat 3 to 5 minutes until vegetables are slightly cooked and tender. Add tomatoes and parsley and cook about 5 minutes.
Add potatoes, turnip, and broths and simmer 5 minutes. Add zucchini, green beans, spinach, cabbage, peas, and beans. If broth is getting low, add more or just add a little water. Bring soup to a simmer and cook at least 1 hour. Add pasta at end of cooking time.
Correct seasonings with salt and freshly ground pepper. Swirl in extra-virgin olive oil and sprinkle servings with grated Parmesan cheese.
Servings: 8.
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