Minestrone recipe

Classic Minestrone Recipe

Serves 4-6

Ingredients

1 medium zucchini, cubed

2 large potatoes, peeled and chopped

1 large carrot, peeled and sliced

3-4 cups fresh spinach leaves (or 1 package frozen spinach) OR 3-4 cups fresh escarole

1 medium onion, chopped

2 cloves garlic, chopped small

8 cups chicken stock (if you're short on time, water and 2-3 chicken flavored bullion cubes should do the trick)

3 sprigs fresh parsley, chopped

salt and pepper, to taste

1 tbsp olive oil

short pasta of your choice (like ditalini or my favorite: spaghetti broken into small pieces before it is cooked!)

Prepare all of the vegetables by washing, peeling and chopping them. Wash the fresh greens very thoroughly (especially if using escarole!) Then fill a large pot with your water or chicken stock and begin adding all the ingredients (except the pasta).

Turn the heat up to high until the water in the pot begins to boil - then turn it down to a simmer. Cook the vegetables until they begin to get soft (you can tell this when the onions begin to look transparent and your greens turn very dark in color and limp) Taste the broth to determine if you need to add any more salt or pepper.

Then turn up the heat one more time, throw in your pasta and let it cook for an additional 7-10 minutes. When the pasta is ready, turn off the heat and drop in the spoonful of olive oil. You're ready to serve this delectable minestrone!

Use a ladel to scoop the soup into individual dishes or bowls. Serve with grated pecorino romano and crunchy Italian bread and you've made an Italian soup that is both healthy and delicious! Buon appetito!

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