Classic Italian Vegetable Soup - {Minestrone}

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onion
1/2 cup	55g / 1.9oz	Chopped celery with leaves
1		Garlic clove - (to 2) - minced
1		Tomatoes - (28 oz) - with juice
1		Italian white beans (Cannelli)
5 cups	1185ml	Beef or vegetable stock
1/2 cup	20g / 0.7oz	Finely-chopped flat-leaf parsley
1 cup	237ml	Extra-finely sliced, then
		Roughly chopped cabbage
2		Zucchini - unpeeled, and
		Cut into little cubes
1/2 cup	118ml	Ditalini (little tiny macaroni)
		Grated Parmesan cheese - for garnish

Recipe Instructions

Saute the onion and celery in the oil until wilted, toss in garlic and stir for a minute, then put in cut-up tomatoes and cook down for about 10 minutes to concentrate flavors.

Stir in beef stock, reserved tomato juice, and beans and bring to a boil. Add half the parsley, lower heat, and cook for about 30 minutes.

Add cabbage, zucchini, and ditalini and cook at a gentle boil until pasta is tender, about 15 minutes.

When ready to serve, stir in the rest of the parsley, maybe sprinkle in some more minced garlic. Season to taste and grate in some black pepper. Ladle into bowls and pass the parmesan.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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