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Minestrone.
Ingredients
  • 2 T. olive oil
  • 1 medium onion chopped
  • 1/4 C. fennel bulbs diced
  • 2 T. garlic minced
  • 1 C. thinly-sliced green cabbage
  • 1 t. fennel seeds
  • 1 t. fresh rosemary minced optional
  • 1 t. fresh thyme minced or 1/2 t. dried
  • 7 C. water or vegetable stock I used vegetable stock
  • 1 15- oz. can chopped fire-roasted tomatoes or equivalent fresh Roma tomatoes
  • 1 can V-8 juice
  • 1 15- oz can garbanzo beans drained or equivalent freshly cooked garbanzos
  • 1 15- oz can cannellini beans drained or equivalent freshly cooked white beans (I used Rancho Gordo Marcella beans)
  • 1 medium russet potato cut into 1/2 inch cubes
  • 1/2 C. celery chopped
  • 1/2 C. carrots chopped
  • 1/2 C. zucchini chopped
  • 2 T. tomato paste
  • 1/4 C. soy sauce or to taste
  • 1 T. balsamic vinegar
  • 1/2 C. elbow pasta or rotini
  • 2 T. Italian parsley minced
  • 1 T. basil fresh-minced
  • 2 t. oregano fresh-minced or 1 t. dry
  • 1 t. sea salt or to taste
  • 1/2 t. black pepper ground to taste
  • Shredded Parmesan for garnish
  • Basil chopped- for garnish
  • Basil Pesto for garnish
Instructions
  1. Heat olive oil in a large pot. Add onion, diced fennel, garlic, cabbage, fennel seed, thyme and rosemary (optional). Cook for 5 minutes, stirring occasionally as you cook.
  2. Add water or broth, tomatoes, V8 juice, beans, potato, celery, carrot, zucchini, and cook for about 25 minutes until the vegetables are soft. Stir occasionally.
  3. Add tomato paste, soy sauce, balsamic vinegar, pasta and herbs and cook for an additional 10 minutes until the pasta is done.
  4. Garnish with shredded parmesan cheese and chopped fresh basil. Just before serving, spoon a dollop of basil pesto on top of each serving of soup. Let your guests stir the pesto into their soup.
Recipe Notes

Because this soup contains pasta, it will thicken quite a bit when refrigerated. You can add additonal vegetable broth or water to thin the soup.