**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.
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
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.