Italian Minestrone Soup

Prep. 10 mins

Cooking 25 mins

Serving 4

Italian

INGREDIENTS Measurements

3 tablespoons olive oil

1/2 cup onion, chopped

2 celerystems, chopped

1/4 cup leeks, chopped

1/2 cup carrot, chopped

6 garlic cloves, chopped

1/2 cups cabbage, shredded

1/2 cup potato, diced

4 medium tomatoes, peeled, diced

1/2 cup zucchini, diced

1 cup chickpeas or white beans (canned and drained)

8 cups stock

Salt and pepper

1/4 teaspoon nutmeg, ground

Shredded parmesan cheese for garnish

2 tablespoons parsley, chopped

- Heat oil in a pan over medium-high heat, add onions, celery, leeks and stir for few minutes.
- Add carrots, garlic and stir for 5 minutes.
- Add remaining vegetables, stir in chickpeas, pour stock and boil.
- Reduce heat and simmer for about 15-20 minutes.
- Season soup with salt and pepper, cooked rice or vermicelli can be added in this step.
- Garnish Minestrone soup with parmesan cheese, chopped parsley or any fresh herbs (basil or oregano).