…actually the flavors blend even better the next day. Just add more broth, rice or pasta if desired. Minestrone comes from the word “minestra” (soup in Italian). The “one” ending meaning something big. So the more vegetables the better!
1 or 2 small chopped onions (red have more antioxidants) or leeks
1 garlic clove
2 tbsp. olive oil
2 cups partially cooked ( from 1 cup dry) beans, or fresh beans
2 celery stalks, chopped
2 sliced or cubed carrots
1 cup cubed pumpkin (optional)
1 chopped zucchini
1 medium potato cubed
1/2 cup chopped tomato
a wedge of chopped cabbage or kale, beet greens or a combination (the more the better!)
1/4 cup chopped parsley
7 cups (1 3/4 litres) vegetable broth (from bullion cube ok)
1. Briefly saute’ the onion, celery and garlic in the oil.
2. Add the chopped tomato and continue to saute’ for a couple of minutes.
3. Pour the hot broth over all and then the rest of the vegetables except parsley.
4. Cook covered for about 45 minutes (30 min. in pressure cooker).
5. Add chopped parsley when done.
6. Serve with optional halved quail eggs or/and rice or pasta if desired.