Minestrone Verdura

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 carrots
• 1/2 lb green beans
• 2 zucchini
• 8 whole ripe plum tomatoes or 1 (28 ounce) can whole tomatoes
• 1 tablespoon olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 4 garlic cloves, diced
• 1/2 cup parsley, minced
• 3 tablespoons fresh basil, minced
• 3 tablespoons fresh oregano, minced
• 2 bay leaves
• 12 cups water
• 4 teaspoons salt
• 1 teaspoon pepper
• 3 cups cooked small beans (or 2 cans (approximately 15 ounces each)
• 8 ounces fusilli
• 2 ounces grated parmesan cheese, for garnish

Recipe

• 1 peel carrots;.
• 2 cut into 1/2" pieces.
• 3 trim stem ends from green beans.
• 4 chop into 1/2" cubes.
• 5 chop zucchini into 1/2 inch dice.
• 6 peel core and seed fresh toatoes.
• 7 chop into 1/2" cubes.
• 8 heat oil in an 8 quart stockpot or dutch oven over low heat.
• 9 cook onion, celery, and garlic for 6 minutes.
• 10 add carrots, tomatoes, parsley, basil, oregano, bay leaves, the water, salt, pepper, beans and pasta.
• 11 bring to a boil, reduce heat to medium and simmier for 20 minutes.
• 12 add green beans;.
• 13 cook for 5 minutes.
• 14 add zucchini.
• 15 cook for 3 minutes more.
• 16 ladle into individual shallow soup plates and sprinkle with parmesan cheese.