Shelly's Recipe

MINESTRONE WITH BASIL

Category: Soups

1 can kidney beans, rinsed and drained
6 c. chicken stock, plus an additional cup if needed to thin
2 c. shredded green cabbage
1 can diced tomatoes, drained
1 small onion, diced
1 stalk celery, diced
1 carrot, diced
1 small zucchini, diced
1 medium potato, peeled and left whole
1 small potato, peeled and diced
1 T. good olive oil
1 1/2 T. minced garlic
1 t. salt

1/2 c. small shell pasta
1/2 c. chopped fresh basil, plus additional sprigs for garnish if desired
Freshly grated Parmesan cheese

Place beans in a large Dutch oven. Add stock and next 11 ingredients and bring to a boil. Reduce heat, cover and simmer until all vegetables are tender, about an hour.

Transfer 2 cups of soup and the whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 c. basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in remaining basil, serve with Parmesan sprinkled on top. Serves 6