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Minestrone Soup

 MyCookbook Recipe Database
MyCookbook Member: Mom the Queen
Recipe Category: Soup
Recipe Preparation Level: easy
    2T. olive oil
    2T. marg
    1 c. coarsley chopped onion
    1 c. sliced carrots
    1 c. sliced celery
    2 garlic cloves, minced
    1/4 c. minced parsley
    2 c. peeled & cut up zucchini
    1 sm bunch swiss chard, chopped
    1 16oz. can white navy or lima beans
    2 c. chopped canned or fresh tomatoes
    6 c. canned or homemade broth (chicken)
    1 tsp. dried or 2 tsp. fresh basil
    1 tsp. oregano
    2 bay leaves
    salt & pepper to taste
    1 c. canned garbanzo beans
    2 T. pesto (optional)
    1 c. small pasta, cooked
    grated parmesan or romano

    Combine oil & butter in large stockpot. Add onions, carrots, celery, garlic & parsley, saute until onion is transparent. Add potatoes, zucchini, chard, beans & tomatoes, saute and additional 15 min. Stir in broth, basil, oregano & bay leaf. Season with salt and pepper. Bring to a boil, cover reduce heat and simmer for 1 hour. If soup becomes too thick, add more stock or water. 20 min before serving cook pasta in seperate pot. 10 min before serving, add pesto and garbanzo beans. Taste for seasonings, adjusting if necessary and remove bay leaves. Add pasta 5 min before serving.

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