Minestrone Soup

• 3 Tablespoons Olive Oil
• 1/2 whole Large Onion, Chopped
• 6 whole Mushrooms, Sliced
• 3 cloves Garlic, Minced
• 10 cups Good Quality Chicken Stock Or Vegetable Stock For Vegetarian
• 4 cups Water Or Stock
• 1 whole Rind From A Block Of Parmigiano Reggiano
• 3 whole Carrots, Chopped
• 1 whole Bell Pepper Any Color (I Used Half Red/yellow) Diced
• 28 ounces, weight Can Tomatoes, Diced
• 1 whole Medium Zucchini, Sliced
• 2 whole Small Summer Squash Or Yellow Squash Sliced
• 15 ounces, weight Can Beans Like Cannellini Or Great Northern, Kidney Works Great Too(rinsed And Drained)
• 1 dash Salt To Taste
• 1 dash Pepper To Taste
• 2 cups Small Pasta Like Ditalini
• 1 bunch Italian Kale Or Escarole Chopped
• 2 leaves Large Swiss Chard Chopped
• 1-1/2 cup Grated Parmigiano Reggiano
• 1 bunch Fresh Basil, Chopped

1. Saute onion in olive oil until caramelized over medium-high heat. Add mushrooms and garlic and saute until soft. Add stock (and/or water) and the rind from a block of parmigiano reggiano. Turn to medium, cover and bring to a boil.
2. Once the mixture comes to a boil, add carrots, bell pepper, canned tomatoes with juice, zucchini, summer squash and beans. Cook until all of the veggies are almost tender about 4 minutes. Taste the broth and salt and pepper to taste. Add pasta and simmer until almost al dente (you can use the package instructions for al dente - but cook just a tad short of that).
3. Then place leafy greens into soup pot and cook just until tender approximately 2 minutes.
4. Pour into soup bowls and top with fresh basil and grated parmigiano reggiano!

olive oil, onion, mushrooms, garlic, chicken, water, carrots, bell pepper, tomatoes, zucchini, summer, beans, salt, pepper, pasta, italian kale, fresh basil

Taken from tastykitchen.com/recipes/soups/minestrone-soup-10/ (may not work)