Vegetable Minestrone Soup

My mom’s minestrone, in my opinion, is one of the best. It is very hearty and fresh and perfect for a cold day. Yesterday, I made a double recipe, bought a big loaf of sourdough, made some honey butter, and invited some friends over to gorge (and watch The Office)

The recipe for this soup can be found in my mom’s book “Feeding the Young Athlete” under the title Big Mo Minestrone. 

1/2 cup 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 of diced tomatoes (Muir Glen fire roasted is the best)

1 teaspoon dried oregano

2 teaspoons salt

4 cups chicken broth 

1 cup frozen or fresh corn

1 cup green beans cut into 1 1/2″ pieces

1 15 ounce can kidney beans, drained and rinsed

black pepper

1/2 cup chopped basil

Parmesan cheese

In a large soup pot over medium heat add olive oil, butter, garlic and onion.  Sauté until onion is soft.  Add carrots, celery, potato and sauté about 5 minutes more. Add tomatoes, oregano, salt, and chicken broth. Bring heat up to simmer. Cover and cook 1/2 hour. Add corn, green beans and kidney beans and simmer for another 5 minutes until green beans are tender. Stir in fresh basil and black pepper to taste. Serve with freshly grated Parmesan on top.

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