Minestrone Soup with Chicken Broth
From: Monique, Ste-Julie, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1/4 cup [60 g] butter
  • 1/2 cup [125 mL] chopped onion
  • 1/2 cup [125 mL] chopped celery
  • 1 cup [250 mL] diced zucchini
  • 1 clove garlic, crushed
  • 6 cups [1.5 L] chicken broth
  • 1 [5 1/2-ounce / 156-mL] can tomato paste
  • 1 cup [250 mL] shredded cabbage
  • 1/2 cup [125 mL] sliced string beans
  • 1/2 cup [125 mL] carrot dices
  • 1/2 cup [125 mL] potato dices
  • 1 tablespoon [15 mL] freshly minced parsley
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • 1/4 teaspoon [1 mL] basil
  • 1/4 teaspoon [1 mL] celery seeds
  • 1 cup [250 mL] drained boiled navy beans
  • 2 ounces [56 g] uncooked spaghetti noodles, cut into 4 parts
  • 2 tablespoons [30 g] grated Parmesan cheese
    • Melt together chopped onion and celery, zucchini dices and crushed garlic into melted butter, until onion is translucide.
    • Mix in chicken broth, tomato paste, shredded cabbage, string bean slices, carrot and potato dices, freshly minced parsley, salt, pepper, basil and celery seeds.
    • Bring to a boil over high heat.
    • Lower heat and leave to simmer until vegetables are almost soft, for approximately 20 minutes.
    • Stir in drained boiled navy beans and cut spaghetti noodles.
    • Leave to simmer until vegetables are tender, for approximately 10 minutes more.
    • Ladle into individual soup bowls.
    • Sprinkle each serving with 1 teaspoon [5 g] grated Parmesan cheese, and serve.