SOUPS - MINESTRONE

Minestrone

1/2 cup olive oil

1 chopped onion

1 carrot sliced thin

2 sticks celery sliced thin

5 garlic cloves, grated

1 bay leaf

1 can great northern or canellini beans drained

3 potatoes diced

1/2 small cabbage , shredded ( optional )

      salt, pepper and seasoning to taste

1/2 cup ditalini pasta

1/2 cup grated parmesan cheese

1 medium zucchini diced ( optional )

In a casserole heat olive oil over medium heat on stove top.

Add carrots, celery and onion and cook for about 7 minutes, stirring frequently. Add grated garlic and cook 3 more minutes.

Add 1 cup of chicken bouillon and cook 5 more minutes; add salt, pepper, seasoning and beans; add 2 more cups of chicken bouillon and bring it to boil.

Add 1 more cup of chicken bouillon, lower down to simmer and cook for 1 hour. Stir every 15 minutes and check if needs more soup.

Add grated parmesan cheese, potatoes , zucchini and celery ( optional ) and cook for 20 minutes or until the vegetables are tender

Add the ditalini pasta and cook, covered, for 10 minutes or until the pasta is " al dente "

Check if additional salt and pepper is needed.

If at any time you believe the mixture is too dry, add chicken bouillon