Minestrone di Nonna

Minestrone di Nonna

1/4 cup extra virgin olive oil
3 celery stalks, chopped
1 onion, chopped
1 carrot, diced
1 clove of garlic, chopped
1 cup canned peeled tomatoes, chopped
1 tbsp fresh parsley, chopped
1 1/2 cups of potatoes, cubed
1 medium turnip, cubed
4 cups cups beef broth
4 cups chicken broth
2 medium zucchini, cubed
1 cup fresh string beans, cut into small pieces
1 cup fresh spinach cut in small pieces
1 cup fresh cabbage, cut into small pieces
1 cup peas
1 1/2 cups red kidney beans, rinsed and drained
2 cups your favorite small pasta

Heat oil and add celery, onion, carrot and garlic. Add some pepper. Saute on medium heat for a few minutes until vegetables are slightly cooked, add the tomatoes and parsley and cook for about five minutes. Add the potatoes and turnip and stir for a few more minutes. Add the broths and bring to a simmer for just a few minutes. Add the rest of the vegetables and beans. At this time, you may need to add more broth or you may add water if you wish. Bring soup to a simmer and cook for at least an hour. I like to cook the pasta separately rather than in the soup. If you prefer to cook it in the soup, it should be added about fifteen minutes before the soup is done. Otherwise, while soup is cooking bring four cups of water to a boil; add salt and your favorite pasta. When pasta is cooked, drain it and place it in soup bowls. Then add the soup. Sprinkle with grated Parmesan cheese and some fresh ground pepper, if you like. You can also add a thin stream of Extra Virgin Oil before you add the Parmesan cheese and pepper.