Minestrone Soup

Ingredients

2 cups onion chopped

1 clove garlic minced

2 cups celery sliced

2 cups zucchini chopped

1 cup carrots chopped

1 cup kohlrabi chopped or celery root

4 tsp. olive oil

2 large tomatoes, peeled, seeded and chopped (or use canned)

4 cubes beef bouillon (yes beef)

4 quarts chicken stock or broth

pepper to taste

1 (15.5 ounce) can kidney beans, washed

1 (15.5 ounce) can garbanzo beans, washed

1 (15.5 ounce) can green beans, washed

½ cup frozen peas (optional counted as 1 cup of vegetable)

¼ cup fresh basil (or tsp. dried, better with fresh)

¼ fresh parsley (or tsp. dried)

Parmesan cheese grated
Directions

All chopped vegetables are small chop. Sauté onion, garlic, celery, zucchini, carrots in olive oil until onions are transparent and vegetables soft. Do not brown. Add tomatoes and cook 10 minutes. Add bouillon, chicken stock, & pepper. Cover and simmer 30 minutes. Add beans and peas (if wanted) simmer 20 minutes, uncovered. Add basil and parsley and season to taste. Serve with grated Parmesan cheese if desired.

Abstinent Measuring:

The beans are shy of 4 cups so I do grate a tsp. of Parmesan. You can measure and calculate if you want. Equals = 4 meals of 1 protein and 3 cups vegetables (raw measure on vegetables) and 1 fat in each