Chris & Tim’s Minestrone Soup

Sunday, April 15th, 2012

Ingredients

  • 4 tablespoons butter
  • 1 cup diced zucchini
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1/3 cup diced celery
  • 2 tablespoons diced onion
  • 1/2 cup chopped leeks
  • 1/2 teaspoon minced garlic (or more)
  • 2 cups undrained canned diced tomatoes
  • 2 quarts chicken broth
  • bay leaves
  • 2 tablepoons diced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon basil
  • 1/2 cup brown rice
  • 1 can canelli beans
  • 1/2 cup shredded parmesan cheese
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced cabbage (optional)

Directions

In a large stock pot over medium heat, melt butter and saute zucchini, carrots, potatoes, celery, onions and leeks for approximately 10-15 minutes.  Add garlic and saute 2-3 minutes.  Add tomatoes, chicken broth, bay leaves, parsley, salt, pepper, basil and brown rice.  Simmer, covered, for 45 minutes.  Add beans, parmesan, peas, corn and cabbage.  Simmer uncovered for an additional 15 minutes.

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