Garden Minestrone
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 onion, finely chopped 3 carrots, Finely Chopped 2 celery stalks, finely chopped 2 teaspoons minced garlic 1/4 cup olive oil 2 zucchini, coarsely Chopped 3 cups greens (chard or spinach), Shredded 1 (19oz.) can white beans, drained 1 (19 oz) can tomatoes 3 cups chicken (or vegetable) broth salt and pepper 1 bunch parsley, chopped 2 cups toasted bread cut into cubes Topping: ready made pesto olive oil Parmesan

Instructions

In a stock pot saute the onions, celery, garlic and carrots in olive oil until tender. Add the tomatoes, zucchini, parsley and greens, and then add just enough broth to cover. Cover, and cook for about 1 1/2 hours. Add the white beans and cook an additional 15 minutes. Season with salt and pepper to taste. Put 1/3 of the soup in a food processor or a blender and puree until thick. Return to the soup pot and mix well. Add the bread cubes and simmer until almost dissolved and then use a whisk to completely mix in the bread. Serve soup at room temperature, drizzled with a little pesto mixed with olive oil, and some parmesan.

Serving Size

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