Classic Minestrone Soup
Ingredients
- 1/4 cup extra virgin olive oil
- 3/4 cup onion
- 3/4 cup carrot
- 3/4 cup chopped celery
- 1 tablespoon minced garlic
- 1 leaf bay leaf
- teaspoon dried thyme
- 1/4 teaspoon fennel seeds,
- 1 potato Yukon gold potato
- 2 cups slicedcabbage
- 1 zucchini zucchini
- 2 medium tomatoes
- 6 cups chicken stock
- 1 15-ounce) can white beans
- 1/4 cup chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
- grated for garnish Parmesan cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.,Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
- Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
- Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.,Serve with a sprinkle of grated Parmesan cheese.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original