Hearty Minestrone Soup

Medley of vegetables with cannelloni beans in chicken broth base

Yield: 4
Preparation time: 15 minutes
Cooking time: 45 - 50 minutes

Maître D’ says:
This is a great soup on a cold winter day. Nice and hearty ...mmm... I can smell the aroma wafting through house. Put a loaf of crusty in the oven and get the family ready.

Quantity			Preparation	Tips, information and substitutes
1	medium	onion
3		carrots
2	medium	zucchinis
1	medium	head of escarole
1	10 oz packet	frozen chopped spinach		defrost before using
½	lb	fresh green beans	sliced
1	15 oz can	cannellini beans
1	15 oz can	whole plum tomatoes
1	can	chicken broth		for a vegetarian alternative, use vegtable stock
1	tsp	salt		to taste
1	tsp	pepper		to taste

• Read recipe. Wash hands and clean cook area. Get out pots, pans and required ingredients. Wash ingredients, as needed.
• Get a large enough pot to be able to fit all ingredients.
• Chop up carrots, onions, zucchini, escarole, and green beans into bite size pieces.

1. Heat olive oil in pot (2 minutes) (medium heat)
   In a large pot, add olive oil and heat for 2 minutes.
2. Add onions and garlic (2 minutes) (medium/low heat)
   Add onions and garlic to pot and simmer for 2 minutes.
3. Add carrots, green beans, zucchini, tomatoes, and spinach (8 minutes) (medium heat)
   Add carrots, green beans, and zucchini to pot and cook for 8 minutes.
4. Add crushed tomatoes (2 minutes) (minutes heat)
   Add crushed tomatoes and cook for 2 minutes.
5. Add escarole and spinach (3 minutes) (medium/low heat)
   Add escarole and spinach to pot and simmer for 3 minutes.
6. Add salt, pepper, water, chicken broth (25 - 30 minutes) (medium/low heat)
   Add 1 tsp each of salt and pepper, enough water so that the water line is 2 inches above mixture, and chicken broth (simmer 25 - 30 minutes).
7. Add cannellini beans (5 minutes) (medium/low heat)
   Add cannellini beans and simmer for 5 minutes.
8. Remove and serve
   Remove pot from stove and dip out soup into bowls and serve.

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