Hearty Minestrone

Ingredients

• 2 Tablespoons Olive Oil
• 1 cup Chopped Onion
• 1 cup Diced Celery
• 1 cup Diced Carrot
• 1 clove Garlic, Minced
• 1 can (14 Oz. Size) Cannelini Beans, Rinsed And Drained
• 1 leaf Bay Leaf
• 1 sprig Thyme
• 1 teaspoon Italian Seasoning
• 2 cans (14 Oz. Size) No Salt Added Diced Tomatoes
• 7 cups Beef Stock
• 2 cups Diced Potato
• 2 cups Diced Zucchini
• 2 cups Shredded Savoy Cabbage

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced celery and diced carrot and cook, stirring, until softened, about 10 minutes.

2. Stir in the minced garlic and Italian seasoning and cook for 1 minute until fragrant.

3. Add the beef stock, both cans of diced tomatoes, the bay leaf and the thyme sprig. Raise the heat and bring to a boil.

4. Reduce the heat to low, partly cover and simmer gently for 60 minutes.

5. Add the diced potato and simmer for 20 minutes until it is almost tender.

6. Stir in the diced zucchini, shredded savoy cabbage and rinsed and drained cannellini beans. Simmer for 25 minutes until all the vegetables are tender.

7. Remove and discard the bay leaf and thyme sprig.

8. Ladle the soup into bowls and serve hot.