#Recipe Minestrone Soup

**Recipe and photo owned by Freda's Voice.


Minestrone soup is one of my favorite soups that my mother-in-law makes, and since moving out of her home and into our own again, I need to figure out what went inside hers so I can make it myself. I'm happy to say I did get it, and the hubster says it is just like hers! That's a compliment!! So here is my rendition of my mother-in-law's soup.

INGREDIENTS

1 cup Ditali pasta shells

1/2 large onion, diced

2 tbsp olive oil

1 large garlic clove, minced

2 on-the-vine tomatoes, diced

1 zucchini, diced

3 organic carrots from bunch, diced

2 celery stalks, diced

1/4 head of cabbage, sliced and diced

1 can Cannellini beans, rinsed (white kidney beans)

2 cartons of vegetable stock

1 sprig of thyme

3/4 tbsp salt

1 tsp pepper

2 bay leaves

METHOD

Heat the oil in a pot on medium-low heat. 

Add the onion and garlic, saute until golden.

Add tomatoes, stir. Cook 2 minutes.

Add zucchini, stir. Cook 1 minute.

Add carrots, stir. Cook 1 minute.

Add celery, stir. Cook 2 minutes.

Add cabbage, stir. Cook 1 minute.

Add beans, stir. Then add the stock and stir again.

Add thyme leaves, not stalk, salt, pepper and bay leaves. Stir.

Bring to a soft boil then cook on medium heat for about 15 minutes till the vegetables are cooked.

Add pasta noodles and cook 10 minutes more.

Serve with a fresh, warm baguette.

Serves 2-4.