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    Wednesday, July 29, 2015

    Italian Minestrone Soup recipe


    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 to 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). 

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    Item Reviewed: Italian Minestrone Soup recipe Rating: 5 Reviewed By: Mrs. Chef
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