Minestrone Soup

I love soup.

I love vegetables.

Therefore, I love vegetable soups!

Especially my Minestrone Soup!

My rendition of this classic soup is full of flavor and healthy vegetables.

Kale, cabbage, carrots, zucchini and tomatoes!

Topped with a little sprinkle of Grana Padano cheese on top and you have a winner.

Minestrone Soup

Ingredients:

2 Tbls olive oil

1 small yellow onion, diced small

2 leeks, thinly sliced (white parts only)

2 garlic cloves, minced

1 15 oz can diced tomatoes

8 cups chicken or vegetable broth

1/2 lb orecchiette pasta

4 medium carrots, cut into 1/4 inch rounds

1 bunch of Lacinato Kale, stems removed & chopped into 1-inch pieces (Lacinato Kale is softer & cooks better for this soup)

2 medium zucchini, medium diced

1 cup Savoy cabbage, chopped

1 can garbanzo beans, drained & rinsed

1/2 Tbls fresh thyme, minced

1/4 cup Grana Padano Parmesan cheese, shredded

2- inch rind of Grana Padano Parmesan cheese

salt/pepper

Preparation:

1. In a large pot over medium heat, add olive oil. Add onions and sauté until translucent, about 8 minutes. Add leeks, garlic, and a sprinkle of salt and pepper. Sauté for 5 minutes.

2. Stir in tomatoes and cook for 5 minutes. Add chicken or vegetable broth and bring to a boil.

3. Add pasta, carrots, kale, zucchini, cabbage, garbanzo beans, thyme and cheese rind to large pot and cook over medium-heat for about 15-20 minutes.

4. Check seasoning and add salt/pepper to taste. Remove cheese rind from pot before serving.

5. Ladle soup into bowls and sprinkle with Grana Padano cheese. Enjoy!

Suggested Wine Pairings:  I drank a 2007 Monte Antico Rosso which is an Italian Tuscany wine. It was delicious with this soup! Also try a Merlot, Sangiovese or Chianti