Minestrone Soup

4 Servings
tomatoes italian
Soup minestrone Vegetables Stew Beans Cabbage

2 ons
3 rots
3 sticks ery
250 g atoes
2 chini
90 g green ns
250 g bage
0.5 cup oil
45 g ter
5 cups water
3 beef ck cubes
2 whole atoes cans
1 pinch t
1 pinch per
310 g nellini beans in a tin

1. Peel and finely chop onions. Peel and chop carrots. Chop celery. Peel and dice potatoes. Dice zucchini. Top and tail beans, chop into small pieces. Shred cabbage. 2. Heat oil and butter in large pan, add onions, cook over medium heat until unions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick. 3. During last 15 minutes of cooking, stir in drained and rinsed beans. Season with salt and pepper to taste. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup. Serve with nice crust bread. (Not sure whats going in with bigoven website again, but ingredients list isn't showing, so here it is again): 2 onions 3 carrots 3 sticks celery 250 g potatoes 2 zucchini 90 g green beans 250 g cabbage 0.5 cup oil 45 g butter 5 cups water 3 beef stock cubes 2 whole tomatoes cans 1 pinch salt 1 pinch pepper 310 g cannellini beans in a tin


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