Minestrone

Minestrone

1 large white onion, chopped

3 celery sticks, chopped

3 cloves garlic, minced or pressed

3 carrots, peeled, halved and sliced

1 zucchini, quartered and sliced

1/2 head of green cabbage, finely sliced

2 15oz cans of diced tomatoes with juice

1 15oz cans of chick peas with juice

1 15oz can light red kidney beans with juice

1 15oz can cannellini beans

four cups of homemade chicken broth

water

1 Tbs Italian Seasoning

1 Tbs Basil

1 tsp Tarragon

1 tsp Marjoram

1/2 tsp cayenne

1 tsp ground thyme

1/2 tsp sage

kosher salt and cracked pepper

Optional:

Chopped or shredded chicken

12 oz small shells

shredded asiago type cheese to go on top

Throw all of this into a big pot together and simmer it until the vegetables are soft. 

My friend Wendy gave me a batch of minestrone when we moved and I just loved it.  The broth was perfection itself. So I asked her for the recipe and then adapted it, because I can't actually follow a recipe to save my life.  

I added a few ingredients, changed some proportions, and even took out the pasta altogether. What you see above is what I came up with. 

I left "pasta" in the recipe, because minestrone has it, traditionally. And note that the cayenne makes the broth a tad spicy, so that could be another optional ingredient. 

But I really like all that flavor!    

Enjoy!