Packed with flavor and loads of healthy vegetables, this Italian favorite is sure to become one of your go to comfort foods. The only difference in this recipe and my Italian grandmothers classic minestrone soup is the omission of beans and parmesan cheese.
| Servings |
|
Ingredients
- 4 oz package prosciutto diced
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 small onion diced
- 2 stalks celery diced
- 2-3 medium carrots peeled and diced
- 1 small cabbage or 1 bunch kale thinly sliced
- 1 zucchini diced
- 1 large russet peeled and diced
- 1 14 oz. can diced tomatoes
- 1 cup frozen or fresh green beans
- 8 cups chicken or vegetable broth 2 -32oz. Cartons
- 1 tablespoon Italian seasoning
- 2 tablespoons fresh basil minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Ingredients
|
|
Instructions
- In a large pot, heat oil over medium heat. Add chopped prosciutto, onion, carrots, celery, 1 tablespoon Italian seasoning, 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 5 to 8 minutes.
- Add garlic, cook, stirring occasionally, 1 minute
- Add tomatoes, potato, cabbage or kale , broth; bring to a boil.
- Reduce to a simmer and cook for 20 minutes.
- Stir in diced zucchini, green beans, and minced basil, simmer for additional 10 minutes or until zucchini is cooked through.
- Adjust salt and pepper to taste.
Share this Recipe
Leave a Reply