Minestrone Di Verdura

12 servings

Minestrone in italian refers to all hearty soups, so Minestrone Di Verdura indicates that it is a vegetable soup. Fusilli are long corkscrew-shaped egg noodles that add texture to the soup. Any noodle may be substituted.

• 1 Tablespoon olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 4 cloves minced garlic
• 2 carrots, peeled, cut into 1/2 inch sections
• 1 28 oz. can plum tomato, or 8
     fresh cut in 1/2-inch cubes
• 1/2 cup fresh chopped parsley
• 3 Tablespoons fresh minced basil
• 3 Tablespoons fresh minced oregano
• 2 bay leaves
• 12 cups water
• 4 teaspoons salt
• 1 teaspoon pepper
• 3 cups cooked small white beans
• 1/2 pound fusilli pasta
• 1 10 oz. package green italian beans,
     defrosted, or 1/2 lb fresh
• 2 zucchini, cut into 1/2-inch cubes
•    freshly grated parmesan cheese

Heat oil in large pot over low flame. Cook onion, celery and garlic for 6 minutes. Add carrots, tomatoes, parsley, basil, oregano, bay leaves, water, salt, pepper, white beans, and pasta.

Bring to a boil, reduce heat to medium and simmer for 20 minutes.

Add green Beans and cook for 5 minutes. Add zucchini and cook for 3 minutes more.

Ladle into shallow soup bowls and sprinkle with parmesan cheese.

Bon appetit!