Quick and Hearty Minestrone Soup

Quick and Hearty Minestrone Soup
By David Regueiro

INGREDIENTS:

    * 2 Tablespoons olive oil
    * 1 cup chopped onion
    * 2 cloves garlic, chopped
    * 1 can cannellini beans, drained
    * ½ cup chopped tomatoes
    * 1 carrot, medium diced
    * 1 bay leaf
    * 1 quart chicken broth
    * 4 cups chopped escarole or kale
    * 2 cups shredded cabbage
    * Salt and pepper
    * 1 medium zucchini, cut into 1-inch strips
    * 1 cup cooked pasta (Chef Regueiro prefers ditalini, mini penne or rigatoni)



METHOD:

Heat oil in a skillet. Add the onions and cook until translucent. Add the garlic and cook for 3 minutes. Add the beans, tomatoes, carrot and bay leaf, and cook for 5 minutes. Add the broth and simmer for 20 minutes. Add the escarole and cabbage, and simmer for another 5 to 7 minutes. Season with salt and pepper. Add the zucchini and pasta.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 30 minutes

Round Out the Meal:
With a tossed green salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Pinot Noir.