Minestrone Soup

A hearty vegetable and bean soup with pasta, the ultimate frugal use of the pantry and garden.

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 zucchini, diced
• 1 can (28 oz) diced tomatoes
• 8 cups chicken or vegetable stock
• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) kidney beans, drained
• 2 cups chopped cabbage or kale
• 1 cup small pasta (ditalini or elbows)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving

Directions

1. Heat the olive oil in a large pot and saute the onion, carrots, and celery until softened, about 8 minutes.
2. Add the garlic and zucchini and cook for 3 minutes more.
3. Stir in the tomatoes, stock, beans, cabbage, basil, and oregano.
4. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
5. Add the pasta and cook until tender, about 10 minutes more.
6. Season with salt and pepper and serve topped with grated Parmesan.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who saw minestrone as frugality in a bowl.