Minestrone

Name: Minestrone
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: ½ cup Colavita Extra Virgin Olive Oil; 1 cup chopped onion; 3 stalks celery, diced; 3 carrots, peeled and diced; ¼ head green cabbage, shredded; ¼ lb green beans, cut into 1 inch pieces; 1 clove garlic, chopped; 3-4 sprigs parsley, chopped; 6 oz tomato paste; 2 cups Rachael Ray All-Natural Beef Stock; 9 cups water; 1-2 cans kidney or cannellini beans, drained and rinsed; 3 small zucchini, chopped; 1 cup Colavita Soup Shells; Salt and pepper, to taste; 6 tbsp grated parmesan cheese, or more to taste

Minestrone is a classic, ever lasting recipe everyone should try. Especially good during fall and winter this vegetable soup is even better with some grated parmesan cheese on top.

½ cup Colavita Extra Virgin Olive Oil

1 cup chopped onion

3 stalks celery, diced

3 carrots, peeled and diced

¼ head green cabbage, shredded

¼ lb green beans, cut into 1 inch pieces

1 clove garlic, chopped

3-4 sprigs parsley, chopped

6 oz tomato paste

2 cups Rachael Ray All-Natural Beef Stock

9 cups water

1-2 cans kidney or cannellini beans, drained and rinsed

3 small zucchini, chopped

1 cup Colavita Soup Shells

Salt and pepper, to taste

6 tbsp grated parmesan cheese, or more to taste

Heat the olive oil in a large pot or Dutch oven; add the onion, celery, carrots, cabbage, green beans, garlic and parsley.

Saute over low heat until they are wilted. Add the tomato paste, beef broth and water; simmer 45 minutes.

Add the beans, zucchini and pasta; simmer 15 minutes more, or until the pasta is cooked. Taste and adjust seasonings.

Ladle into bowls and top with Parmesan cheese.