Minestrone is one of my favorite comfort foods, probably because my Mom often made it growing up. I love it's earthy flavors. This recipe can be prepared two ways; regular or pureed. I like to puree the leftovers and eat them for lunch for a few days.
3 white rose potatoes (about 1 pound)
5 cups broth
15 oz can garbanzo beans
salt and pepper
3 tablespoons basil
freshly grated parmesan cheese
Start by preparing all of your vegetables. Clean the leeks and finely chop the light green and white parts (discard the dark green leaves). Peel and slice carrots. Dice zucchini. Peel and chop carrots. Dice tomatoes in a food processor. Drain and rinse your garbanzo beans. Chop basil into fine pieces. Heat oil in a large saucepan. Saute the leeks for about 5 minutes. Add the carrots, zucchini, potatoes, and Italian seasoning. Saute for 3 more minutes. Add the tomatoes and broth. Partially cover and simmer for about 20 minutes. Add the garbanzo beans and cook for a few more minutes. Season with salt, pepper, and basil. To serve, ladle into bowls and garnish with freshly shaved parmesan cheese. Serve crusty bread on the side.