This hearty soup is a New Year’s Day tradition and a recipe I adapt many, many times during the cold and frosty winter months, depending on what vegetables I have in the refrigerator. Filled with antioxidants and nutrients that will ward off the chill and nourish my guys. A favorite Country-Style Minestrone Soup.
To make this soup a main-dish, place a thick slice of french bread in the bottom of the bowl, ladle the soup over it and sprinkle an ample amount of freshly grated Parmesan Cheese.
Hearty-Country-Style Minestrone Soup
2 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 large cloves garlic, minced
1/4 cup freshly parsley, chopped
2 small zucchini, diced
1/2 small head green cabbage, chopped
1 15-ounce can whole tomatoes, undrained and chopped
1 teaspoon dried basil
1 dried bay leaf
1 cup kale, chopped
4 cups chicken or vegetable broth
1 large red potato, diced
1/2 cup macaroni
1 15-ounce can white beans, drained and rinsed (cannellini or other white bean)
salt and pepper to taste
freshly grated Parmesan Cheese
Heat olive oil in large soup pot. Saute onion, celery, carrots, garlic, and parsley over medium heat until soft but not brown, about 10 minutes.
Add zucchini, cabbage, tomatoes with their juices, basil, bay leaf and, kale.
Cover and simmer for 10 minutes.
Add broth, potato, macaroni, and beans. Simmer uncovered for 20 minutes or until potatoes and cabbage are tender.
Season with salt and pepper.