Minestrone Soup
Allrecipes.com

Ingredients:

• 1/2 cup olive oil
• 1 medium onion, diced
• 6 cloves garlic, chopped
• 3 medium carrots, diced
• 2 large celery stalks, diced
• 2 medium yellow squash, diced
• 5 cups vegetable stock or broth
• 1/2 lb potatoes, peeled and diced
• 1/2 lb Swiss chard, cut into narrow strips
• 1 lb spinach leaves, cut into strips
• 1 cup orzo pasta
• 1 cup Italian plum tomatoes, chopped chunky
• 2 bunches washed, julienned basil leaves
• 3/4 cup grated Parmesan cheese
• 2 tsp sea salt
• Black pepper to taste
• Fresh Parmesan for serving

Directions:

Heat the olive oil in a heavy bottom soup pot. Add the onion and garlic and saute for 5 minutes or until the onion is soft. Stir in celery, carrots, squash and saute for 5 minutes more. Add the vegetable stock, potatoes, chard, spinach, pasta and tomatoes and bring to a boil. Lower heat and simmer 10-12 minutes or until the potatoes are soft and pasta has cooked. Stir in basil and Parmesan. Season to taste. Serve warm in bowls and grate fresh Parmesan over top. 8 servings.

This can be stored in the refrigerator and heated up as needed for about a week. Freeze in individual containers for up to 6 months.