Minestrone Soup

A wonderful, classic soup loaded with nourishing vegetables. Perfect for lunch or dinner on a cold day!

Serves 6.

Ingredients

1/4 cup (60 ml) olive oil

1 Tbsp (15 ml) butter

1 medium onion, diced

1-2 carrots, diced

1 small potato, diced

1 stalk celery, chopped

1 cup (250 ml) green beans, fresh or frozen

1 cup (250 ml) cabbage, chopped

1 clove garlic, minced

2 cups (500 ml) gluten-free beef or chicken stock

3/4 cup (175 ml) water

1 can (28 oz / 796 ml) tomatoes, diced

1 Tbsp (15 ml) fresh basil, chopped

1/4 tsp (1 ml) freshly ground pepper

1/4 tsp (1 ml) salt, to taste (or omit)

1 can (14 oz / 398 ml) white beans or kidney beans, rinsed and drained

Parmesan cheese, freshly grated, optional garnish

Instructions

Prepare all of the vegetables before starting to cook.

In large saucepan or Dutch oven, heat oil and butter over medium heat. Add onions and sauté for about 5 minutes. Add carrots and potatoes and sauté for 5 more minutes. Add celery and green beans and sauté for 3 more minutes. Stir in cabbage and garlic. Cook for an additional 2 minutes.

Add stock, water and tomatoes. Stir in basil, pepper, and salt, if using. Heat to boiling, and simmer, covered, for about an hour. Stir occasionally.

Add beans and simmer for an additional 20 minutes.

Serve in individual bowls topped with freshly grated parmesan and pepper.

Recipe courtesy of @Patricia Chuey, recipe developer