Recipe courtesy of Nadia G
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Minestrone
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 large onion, finely chopped
  • 1 large potato, cubed
  • Sea salt
  • Freshly cracked pepper
  • 6 cups chicken stock
  • 10 cherry tomatoes, halved
  • 1 teaspoon dried Greek oregano
  • 2 zucchinis, thinly sliced
  • 1 can cannellini beans
  • 1/2 teaspoon pesto, optional, for garnish
  • Freshly grated Parmesan
  • 1 loaf crusty Italian bread, for serving

Directions

Heat the olive oil in a soup pot over medium heat. Add the carrots, celery, onions, potatoes, and some salt and pepper and saute for 10 minutes. Pour in the chicken stock. Add the oregano and cherry tomatoes and simmer for 20 minutes. Add the zucchini and beans and simmer for another 15 minutes. Remove from the heat.

Ladle into a big bowl and top with pesto, if using, and Parmesan. Serve with Italian bread.

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