Big Mo Minestrone with Garden Fresh Vegetables

Minestrone means "big soup" in Italian and there are as many variations as there are cooks.  I've used some of the classic minestrone vegetables, but my friend Elena says don't hesitate to add any vegetable your heart desires.  Serve this with hearty bread and kalamata tapenade to build momentum for that next day.  In the wintertime when some of these fresh vegetables are not in seasonuse frozen vegetables and a large dollop of pesto in place of fresh basil.



1-2 tablespoons extra-virgin olive oil

1 tablespoon butter

2 cloves garlic, minced

1 large onion, diced
2 medium carrots, sliced
2 stalks celery, diced
1 medium potato, diced
1 15-ounce can diced tomatoes
2 teaspoons salt
4 cups chicken or vegetable broth
1 cup fresh or frozen corn
1 cup green beans, cut into 1 1/2" pieces
1 15-ounce can kidney beans, drained and rinsed
1 tablespoon chopped fresh parsley or oregano
1/2 cup chopped fresh basil
Parmesan cheese



In a large soup pot over medium heat add olive oil, butter, garlic and onion.  Saute until onion is soft.  Add carrots, celery, potato and saute about 5 minutes more (we definitely hurried this in the video).  Add tomatoes,oregano, salt and chicken broth.  Bring heat up to simmer.  Cover and cook 20-30 minutes, until potatoes and carrots are tender.  Add corn, green beans and kidney beans and simmer for another 5-10 minutes.  Stir in fresh basil, black pepper to taste and serve with freshly grated Parmesan on top.



Preparation time: 45 minutes

Makes 6-8 servings

http://www.cookusinterruptus.com/index.php?video_id=223