Minestrone

• 1/2 cup fine-quality olive oil
• 1 cup chopped onions
• 1 cup chopped whole leeks
• 1/4 cup minced Italian parsley
• 1 teaspoon minced fresh thyme
• 2 cups peeled and diced potatoes
• 2 cups diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 cup fresh fava beans
• 1 cup fresh or frozen green peas
• 2 cups canned imported San Marzano Italian plum tomatoes, with juice
• 4 cups chicken broth or water
• Salt and pepper to taste
• 1 to 2 cups cooked cannellini or kidney beans
• 2 tablespoons chopped fresh basil
• 1/4 cup freshly grated Pecorino Romano cheese

1. Heat oil in a large stockpot over medium-high heat.
2. When hot, stir in onions, leeks, parsley, and thyme.
3. Lower heat and saute for about 5 minutes or until onions begin to brown.
4. Add the remaining vegetablespotatoes, carrots, celery, zucchini, fava beans, and peas one at a time, sauteing each for about 3 minutes.
5. When all the vegetables are sauteed, stir in tomatoes, broth, and salt and pepper.
6. Bring to a boil.
7. Then lower heat and simmer for about 1 hour, until soup is quite thick.
8. Add cooked beans, mashing some against the side of the stockpot with the back of a spoon as you stir them in.
9. Cook for an additional 5 minutes.
10. Remove from heat and stir in basil.
11. Serve sprinkled with Pecorino Romano cheese.

finequality olive oil, onions, leeks, italian parsley, thyme, potatoes, carrots, celery, zucchini, fresh fava beans, tomatoes, chicken broth, salt, kidney beans, fresh basil, freshly grated pecorino romano cheese

Taken from www.cookstr.com/recipes/minestrone-2 (may not work)