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VEGETABLE MINESTRONE




List of Ingredients



• 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  
• 2 SMALL LEEKS, QUARTERED
  
• 2 STALKS CELERY, DICED
  
• 1 MEDIUM ONION, CHOPPEDD
  
• 1 1/2 TEASPOON SALT
  
• 2 CLOVES GARLIC, MINCED
  
• 2 SMALL ZUCCHINI, QUARTERED THEN SLICED
  
• 1 MEDIUM POTATO, PEELED AND DICED
  
• 8 CUPS WATER
  
• 1 CUP ELBOW OR SHELL PASTA
  
• 8 CUPS SWISS CHARD LEAVES, CHOPPED, 2 QUARTS
  
• 16 OUNCE CAN CHICKPEAS, DRAINED AND RINSED
  
• 1 CUP FROZEN GREEN PEAS, THAWED
  
• FRESHLY GROUND BLACK PEPPER TO TASTE
  
• 1/2 CUP PARMESAN CHEESE, FRESHLY GRATED IF POSSIBLE
  
• 1/4 CUP FRESH CURLEY PARSLEY CHOPPED
  
• 1/4 CUP FRESHLY CHOPPED BASIL
  
• 28 OUNCE CAN OF ITALIAN TOMATOES DRAINED AND CRUSHED
  






Instructions



1. IN A SOUP POT HEAT ONE TABLESPOON OLIVE OIL OVER MEDIUM HEAT. ADD THE LEEKS, CELERY AND ONIONS, SEASON WITH A BIT OF SALT, 1/2 TEASPOON. COOK, STIRRING OCCASIONALLY, UNTIL THE VEGETABLES ARE SOFTENED, 10 MINUTES. ADD THE GARLIC, ZUCCHINI AND POTATO. CONTINUE TO COOK, STIRRING OCCASIONALLY, FOR ABOUT 5 MINUTES.
   
2. ADD THE WATER AND TOMATOES AND REMAINING TEASPOON SALT. BRING THE MIXTURE TO A BOIL, THEN REDUCE THE HEAT TO LOW AND SIMMER UNTIL ALL THE VEGETABLES ARE TENDER, 15 TO 20 MINUTES.
   
3. ADD DRY PASTA AND SWISS CHARD TO THE SOUP AND COOK, UNCOVERED FOR 5 MINUTES. ADD CHICKPEAS AND GREEN PEAS, AND CONTINUE TO SIMMER UNTIL THE PASTA IS COOKED TO AL DENTE STAGE. ADJUST THE SEASONING WITH SALT AND PEPPER.
   
4. SERVE BOWLS OF SOUP WITH A DRIZZLE OF REMAINING TWO TABLESPOOONS OF OLIVE OIL IF DESIRED. GARNISH WITH FRESHLY GRATED PARMESAN CHEESE AND PARSELY AND BASIL.
   
5. SERVE WITH SOME ITALIAN BREAD.
   
6. 8 SERVINGS