Minestrone Soup
  • Cooking Time: 45
  • Servings: 4
  • Preparation Time: 25
  • 2 Tablespoons olive oil
  • 1 Large onion, sliced
  • 2 Carrots, diced
  • 1 Stalk of celery, diced
  • 1 Yellow zucchini, diced
  • 2 Cups green cabbage, sliced thinly
  • 1-15 Ounce can lima beans, drained
  • 2 Tablespoons tomato paste
  • 6 Chicken bouillon cubes and a quart of water
  • 1Tablespoon Parmesan cheese
  • Salt and pepper to taste
  • Thinly sliced onion strips to garnish
  1. Peel and slice the onion and then prepare the rest of the vegetables while the onions cook. Heat the oil in a soup pot over medium heat and cook the onions about 8 minutes, stirring occasionally, until they are slightly browned. Prepare the other vegetables. Add the carrots and celery, salt and pepper and stir, then let cook over medium heat until softened a bit, 7 minutes. Add the zucchini and stir, cook another few minutes. Stir in the cabbage, tomato paste and chicken broth. Add the Parmesan rinds if you have them. Stir well and bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, for 30 minutes. Place soup in bowl and garnish with onion strips.
$$$Cost per Serving: $0.68, Recipe Cost $2.73