Minestrone

Yield: 6 - 8 Quarts

• 2 tbsp butter
• 3 tbsp olive oil
• 2 cups carrots,diced
• 2 cups celery,diced
• 2 cups onion,diced
• 1 tsp garlic,finely chopped
• 3 cups cabbage,chopped
• 1 eggplant or squash,medium chopped
• 1 cup cut green beans
• 1 tsp parsley
• 1 tsp basil
• 1/2 gallon water/stock
• 1 bay leaf
• 1 can (15.5 oz) diced tomatoes
• 2 cups potatoes,diced
• 1 can (15.5 oz) kidney beans
• 1 can (15.5 oz) garbanzo beans
• 1 can (15.5 oz) cannellini beans
• 2 tbsp salt
• 1 tbsp black pepper
• 1/3 cup parmesan cheese

Notes: Chicken stock, water or a combination of both can be used. Add additional water as needed. Add 1 to 2 oz. of prosciutto, bacon or ham to the olive oil and butter if desired. Original recipe called for savoy cabbage but any kind of cabbage works.

Preparation: Dice carrots, celery and onions. Peel and dice potatoes. Finely chop garlic. Chop cabbage and eggplant or squash.

Directions:

1. Heat butter and oil. Saute celery, onions, carrots and garlic until soft.
2. Add green beans, cabbage, eggplant or squash, parsley and basil. Cook until soft.
3. Add water/stock, bay leaf, tomatoes and potatoes. Allow soup to boil and immediately reduce to simmer. Simmer for 20 to 30 minutes or until potatoes are soft.
4. Add canned beans with their juices and simmer for 5 minutes.
5. Remove from heat and stir in parmesan cheese.

Source: Natalie Kelly

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