Minestrone Soup

PREPARATION 30 MIN

COOKING 2 HOURS

SERVINGS 12

INGREDIENTS

• 1 onion, diced
• 1 leek (white part only), halved and sliced
• 2 carrots, diced
• 2 potatoes, diced
• 2 zucchini, diced
• 1 celery stick, diced
• 500 ml (2 cups) frozen peas
• 1 can (540 ml) white beans
• 1 can (500 ml) diced tomatoes
• 1 garlic clove, pressed
• 60 ml (¼ cup) olive oil
• 4 L (16 cups) chicken or vegetable broth
• Salt and pepper, to taste
• 1 bay leaf
• 30 ml (2 tbsp.) parsley
• 2 ml (½ tsp.) Provençal herbs
• 125 ml (½ cup) orzo
• Shavings of Parmesan

PREPARATION

• In a large pot, pour the oil and brown
  the onion, leek, garlic, carrots, zucchini,
  celery and potatoes.
  Cook until slightly browned.
• Add the herbs, spices, broth and
  tomatoes. Simmer for two hours.
• Add the frozen peas, canned white beans
  that you will have previously drained and rinsed, and orzo
  and cook for 30 minutes.
• Serve hot, and sprinkle each bowl with a
  little Parmesan shavings.

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