Recipe

Vegetable Minestrone Recipe

	Ravenseyes / All my dishes 1 year, 10 months ago This is one of those soups that is great on a cold day - add a nice salad and a slice of crusty italian bread and you have a great meal - you can also change out the vegetables to any that you have on hand Prep:15m Cook:50m Servings:8	Ravenseyes
	colorful easy

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Ingredients

3 Tbs. Extra Virgin Olive Oil

2 small Leeks, quartered

2 stalks Celery, diced

1 medium Onion, chopped

1 1/2 tsp. Salt

2 cloves Garlic, minced

2 small Zucchini, quartered, then sliced

1 medium Potato, peeled, then diced

8 cups Water

1 cup Elbow or Shell Pasta

8 cups (2 quarts) Swiss Chard leaves, chopped

1 16-oz. can Chickpeas, drained and rinsed

1 cup frozen Green Peas, thawed

Freshly Ground Black Pepper to Taste

1/2 cup Parmesan Cheese, freshly grated

1/4 cup fresh Parsley or Basil, chopped

Directions

In a soup pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the leeks, celery, and onions, and season with a bit of salt (about a half-teaspoon). Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, zucchini, and potato. Continue to cook, stirring occasionally, for about 5 minutes.

Add the water and remaining teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes.

Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes. Add chickpeas and green peas, and continue to simmer until the pasta is cooked to the "al dente" stage. Adjust the seasoning with salt and pepper.

Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired. Garnish with freshly grated Parmesan cheese and fresh parsley or basil. Serve immediately.

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