Carmela’s Minestrone Soup

Consulate Health Care employee, Deborah Schmidt-Guecia, received this recipe from her mother-in-law, when Deborah got married 21 years ago. She is happy to share this Italian recipe, which is perfect for a cold winter night.

Ingredients

• 6 cups of homemade chicken or vegetable broth (you can use boxed broth for a quick fix)

• 3 carrots sliced

• 1 onion diced

• 2 small zucchini halved and sliced thin

• 2 stalks of celery sliced

• 3 or 4 cloves chopped garlic

• 2 cans of 15oz peeled and crushed tomatoes

• Fresh basil to taste

• 2 tbs chopped parsley

• 1 15oz can of cannellini beans

• 1 pound ditalini pasta

• parmesan cheese

• 2 Tbs olive oil

• Fresh ground black

• pepper and salt to taste

Preparation

In a large pot sauté onions, garlic, carrots, celery and olive oil for ten minutes. Add zucchini and sauté for about five more minutes. Add tomatoes, basil and parsley and beans and stir. Add chicken or vegetable stock. Add salt and pepper to taste. Bring to a boil then simmer until vegetables are soft. In a separate pot cook the ditalini for about 10 minutes. Add some pasta to a soup bowl and ladle in some soup. Sprinkle with parmesan cheese and mangia bene!