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Bon Appetit! Italian Antipasto Suzanne DeKeyzer James

M inestrone - Winter Soup of Vegetables

Serving Size: Small soup bowl or cup of soup per person.

This soup takes about 2 hours to prepare.
Extra Virgin Olive Oil: 1/3 cup,
Yellow Onion : 1 Large, Finely Chopped
Potatoes: 2 Large Cubed
Savoy Cabbage: 1 Small Head, Coarsely Chopped
Zucchini Squash: 2 Medium, Cubed
Celery: 2 Ribs with Leaves, Finely Chopped
Canned Green Beans: 6 Ounces, Drained
Winter Squash: Butternut or Acorn: 1Pound, Cubed
Cauliflower: 1 Small Head, Roughly Chopped
White or Pink Cannoli Beans, Drained

Seasonings:
Bay Leaves: 2 Dried, Whole
Rosemary, Oregano, and Thyme: 1Teaspoon of Each, Dried
Salt and Black Ground Pepper to Taste

If you make Tuscan Version you will also need:
12 Slices of stale robust Italian or peasant bread
4 Large Garlic Cloves, Minced

Otherwise:
Short Pasta for Soup: 1 Pound

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