Nonna's Italian Minestrone

If you want to know the secret to making a great Italian Minestrone this is it!!  The key is adding the ingredients one at a time with very little water until you get to the end of the recipe.

Add any vegetables you like and master the art of making minestrone by learning how to make 3 dinners from 1 soup by adding beans and then pasta.

Nonna Tip: *Substitute cabbage with 2 cups cooked squash if desired. Add cooked beans and/or cooked small pasta cut (or cooked farro) for another variation.

Ingredients

• 8 cups of water
• 2 onions chopped
• 1 clove garlic
• 3 tablespoons of extra virgin olive oil 
• 3 celery stalks finely chopped
• 2 large carrots diced
• 2 cups of Tomato Puree
• 2 zucchini diced
• 3 potatoes diced
• ¹⁄₂ cabbage finely chopped
• 1 tablespoon of Sea Salt
• cooked beans and pasta may also be added
• Serve with grated Parmesan or Imported Pecorino roman cheese on top
• 
  
• Directions

1. - Sauté onions & garlic in olive oil & 1 cup of the water
2. - Cook for 3-4 min. until translucent over med/low heat
3. - Add carrots, celery & additional 1 cup water & simmer 5 min.
4. - Mix in strained tomatoes, zucchini & potatoes
5. - Add 2 more cups water & simmer additional 5 min.
6. - Chop & stir in *cabbage with remaining 4 cups water
7. - Add salt to taste & let simmer 25-30 min.
8. - Add parsley & drizzle with oil & serve
9. Nonna Tip: *Substitute cabbage with 2 cups cooked squash
10. if desired. Add cooked beans and/or cooked small
11. pasta cut (or cooked farro) for another variation.