Minestrone Soup With Parmesan Flakes

Yield: 5 servings
Prep and cook time: 45 minutes

Ingredients:

• 8 cups vegetable stock
• 1 onion, diced
• 2 carrots, diced
• 2 stalks of celery, thinly chopped
• 2 zucchinis, diced
• 1 cup canned dark red kidney beans
• ½ cup Tnuva Parmesan Cheese, grated
• 2 garlic cloves, thinly chopped
• 1 tbs. tomato paste
• 2 poached tomatoes, peeled and cut into cubes
• 5 tbs. olive oil
• 1 cup small pasta like pipettes, mini farfalle or orzo
• 2 tbs. parsley
• Salt and pepper to taste

Instructions

1. Heat the oil in a large soup pot.
2. Add the onion, carrot, and celery and fry, stirring until the vegetables are slightly soft.
3. Add the garlic, zucchini, beans, tomato paste and fresh tomatoes and braise for another 5 minutes.
4. Add the vegetable stock and season with salt and pepper. Boil and then reduce the flame to a medium flame, and cook for an hour and a half.
5. Add the pasta and the parsley and cook for another 10 minutes.
6. Pour the soup into bowls, sprinkle with grated Tnuva parmesan and serve hot – with your bread of choice (garlic bread is a delicious option).