Recipe #76: Vegetable Minestrone Soup

5 servings

1 tablespoon extra virgin olive oil
½ cup chopped onion
1 medium carrot
1 stalk celery
1 teaspoon salt and ¼ teaspoon pepper
2 tins chicken broth - 14.5 ounce size
1 tin whole tomatoes with basil - 28 ounce size
4 cups chopped cabbage - approx 1 pound
1 medium zucchini
10 large cloves of garlic
½ pound Swiss chard - tough bottom
½ cup elbow noodles - boiled in advance
½ cup fresh basil
1 tablespoon Romaine cheese

In a Dutch oven sauté onion, carrot and celery in olive oil with S&P until onion turns white.

Add the broth, tomato, cabbage, sliced zucchini, and crushed garlic.  Bring to the boil and simmer for fifteen minutes.

Add the Swiss chard and simmer for ten minutes.

Stir in the noodles, basil, and grated cheese.  Add salt and pepper to taste.