Italian Green Minestrone Soup
|This traditional Italian soup is chock-full of vegetables. You can make it with any small pasta shape, such as ditalini or orzo.
1 tablespoon olive oil
1 lb. leeks (white and pale green parts), well rinsed and diced (4½ cups)
1 cup diced carrots
1 tablespoon water
7 to 8 cups vegetable broth
1/2 cup small pasta shapes
19 oz. can cannellini beans, drained and rinsed
1 cup sliced green beans
1 cup diced zucchini
1 cup fresh or frozen small green peas
1 cup diagonally sliced, trimmed fresh asparagus
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 green onions, coarsely chopped
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
- In large pot, heat oil over medium heat.
- Add leeks, carrots and water. Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
- Add 7 cups of broth and bring to a boil.
- Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes.
- Add beans, green beans, zucchini, peas and asparagus. Simmer,
uncovered, over medium heat, until vegetables are tender, about 8
- In small bowl, mix parsley, basil, green onions and garlic. Stir into simmering soup.
- Add additional broth to thin soup if necessary.
- Season with salt and pepper.
- Serve with grated Parmesan if desired.
Makes 6 to 8 servings.