Minestrone

This was my mom's recipe, and it is my absolute most favorite soup ever. I find it very comforting to have a big pot of it on the stove.

I hope you enjoy it as much as we do!

Minestrone

1/4 cup olive oil

1 clove garlic, minced

1 onion, finely chopped

1 leek washed well and diced

1 tablespoon parsley

1/2 teaspoon thyme

1 tablespoon tomato paste

3 medium tomatoes, peeled, seeded and chopped

2 stalks celery, chopped

2 carrots, diced

2 potatoes, diced

10 ounces frozen string beans

6 cups vegetable broth

1 cup ditali or other small pasta

1 1/2 cups drained, cooked kidney beans

pesto and/or grated Parmesan to serve

Heat olive oil in a large pot. Add garlic, onion, leek, parsley, and thyme; cook until onion is transparent. Add tomato paste, tomatoes, celery, carrots, potatoes, string beans, and broth. Simmer covered about 1 hour. Bring to a boil and add pasta; cook until tender, about 8-10 minutes. Add beans; heat. Serve with a spoonful of presto in each bowl and cheese, if desired.