Any Vegetable Minestrone Soup

Ingredients

2 tablespoons olive oil

1 large onion, chopped

1 teaspoon salt

2 carrots, scrubbed and diced

2 celery stalks, diced, with a handful of celery leaves, finely chopped

2 garlic cloves, minced

4 cups diced or shredded vegetables – any combination of potatoes, cabbage, chard, kale, spinach, squash, green beans, and parsnips

½ cup barley or brown rice (or 1-2 cups cooked, leftover grains or pasta)

4 cups low-sodium chicken or vegetable broth

4 cups water

2 cups cooked beans (garbanzo, pinto, black, red, or white) or 1 15-ounce can beans, drained

Olive oil and freshly grated Parmesan cheese for garnishing

Makes: 12 cups

Instructions

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

Put the pot onto the stove and turn the heat to medium.

When the pot is hot, add the oil.

Add the onion, salt, carrots, and celery and cook for about 10 - 15 minutes or until they are tender.

Add the garlic and remaining vegetables and cook, stirring until tender, about 10 minutes.

Add the barley or rice, broth, and water. Then cover and simmer until all the vegetables are cooked and the barley or rice is tender, about 45 minutes.

Add the beans, simmer another 15 minutes, then carefully taste the soup. Does it need more salt? Add a pinch if it does.

Serve garnished with a drizzle of olive oil and sprinkle of Parmesan cheese.

Note:

Use frozen corn and/or peas for some of the vegetables, and add them when you add the beans.

Don’t throw the celery leaves out, chop them up as a free bonus herb and add them to this dish or whatever dish you’re using celery in. They add tons of flavor.