Chunky Minestrone
Author: 
Recipe type: Soup
 
Chunky good for you glorious vegetable soup with beans and wonderful parmesan broth, mini meatballs and pasta, optional
Ingredients
  • Each ingredient is roughly 1½ cups each, cut into chunky bite size pieces.
  • broccoli florets
  • cauliflower florets, ( if i had it I would have used it)
  • yellow and green zucchini, a combo of both
  • leek
  • onion
  • carrot
  • peas
  • celery
  • butternut squash
  • brussel sprout leaves, or cabbage, or any greens of your choice
  • potato, ( I opted to double the butternut squash, but you can do both)
  • 15 cherry tomatoes
  • 3 large crushed garlic cloves
  • 5 tablespoons of olive oil
  • 1 can of cannelini beans, drained and rinsed
  • ½ can of butter beans, drained and rinsed ( butter beans are quite larger, if you can't find them do another bean of your choice)
  • a bunch of chopped parsley and some basil, or other seasoning you like
  • salt and pepper to taste
  • 2 parmesan cheese rinds
  • 2 handfuls or so of grated parmesan or romano to toss into the broth when finished after removal of rinds, taste to your liking.
  • broth or stock, enough to cover all the vegetables and then some, you want enough so that when it's stirred it's loose, I used organic, low sodium, chicken stock in a box.
  • OPTIONAL ADDITIONS:
  • mini meatballs, precooked
  • pasta of your choice, precooked
Instructions
  1. Throw everything into the pot, raw.
  2. Cover with broth, add spices and herbs.
  3. Simmer on low until veggies are cooked through but not mushy
  4. Turn off heat, remove cheese rinds.
  5. Add in grated cheese and stir, tasting for desired amount.
  6. Ladle into your bowl and top with cooked mini meatballs and/or pasta, optional
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/10/warm-up-with-my-chunky-minestrone.html