Monday, February 2, 2009

Garden Minestrone

2 tablespoons olive oil
4 large cloves garlic, chopped
2 large onions, chopped
1 bunch of green onions - greens only, chopped
1 small bunch of celery, chopped
4 xl carrots, sliced
2 cups chopped broccoli
1.5 cups chopped chard leaves and stems
2 cans chopped tomatoes, with juice
half a pound frozen green beans
1 can tomato paste
1 can tomato sauce
1 can kidney beans, drained
3 zucchinis, halved and sliced
chicken stock
2 tablespoons dried oregano
1/4 cup dried basil
salt and pepper to taste
1 lb small pasta
grated Parmesan cheese for topping

Add ingredients in the order listed - chopping as you go to give ingredients time to sweat. Chicken stock to cover. Cook soup until vegetables are tender crisp or more done - your preference. Cook pasta in a seperate pan and add as desired to bowls of soup. Top with Parmesan if desired. Makes: dinner for 4 (with seconds all around) for 2 nights and 6 large lunch servings to freeze.

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