2 onions, sliced
¼ green cabbage, sliced
2 carrots, peeled and sliced
2 stalks celery, sliced
olive oil
handful of white mushrooms, sliced
salt and pepper
2 quarts vegetable, chicken or beef stock
1 cup white wine
2 potatoes, any size, peeled, medium diced
1 large can tomatoes OR 2 lbs fresh tomatoes, chopped
2 zucchini, chopped
thyme, sage and basil, 1 generous tbl each, if fresh
OR 1 generous tsp, if dried
1 cup string beans, topped and tailed
1 14 oz can beans, drained and rinsed under cold water - cannelloni, kidney, chickpeas - your choice
½ cup uncooked macaroni, cooked al dente, separately in boiling water*
On medium heat, soften onions, cabbage, carrots and celery in olive oil. Raise heat to medium high and add mushrooms and salt and pepper. Cook until mushrooms are just beginning to release liquid. Add stock and wine, potatoes and canned tomatoes. Bring to boil. Add zucchini and string beans. Simmer, covered, for 15 minutes. Add 1 can beans. Simmer another 15 minutes. Add cooked macaroni 5 minutes before serving.
Soup can be frozen when completely cool.
*If you cook the macaroni in the minestrone, it will absorb all the liquid. So cook it separately and add it before serving.
NOTE: I like to serve this with large croutes of French bread topped with Emmental. Cut your bread thickish on an angle. Top with cheese and place under broiler or in toaster oven until cheese melts. You only have to cook one side.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.