Minestrone - cooking recipe

Ingredients

2 Tbsp. olive oil
2 carrots, chopped
1 onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 lb. tomatoes, seeded and chopped, about 3 medium, OR 1 16-oz. can chopped tomatoes
6 c. chicken stock or broth
1 c. small cauliflower florets
1 lg. zucchini, cut into 1/2 inch pieces
1/4 lb. green beans, trimmed and cut into 1/4 inch pieces
1 c. cooked cannellini beans
Salt and pepper
2 Tbsp. chopped fresh basil
Parmesan cheese, grated

Preparation

In a large Dutch oven, heat oil over medium heat.
Add carrots, onion, celery and garlic.
Cook, stirring often, 3-5 minutes or until onion is softened.
Stir in the tomatoes and cook for 2 minutes.
Pour in broth and increase heat to high; bring to a boil.
Reduce heat to medium and simmer for 10 minutes, stirring often, or until reduced.
In a separate saucepan, cook cauliflower, zucchini and green beans in boiling salted water.
As soon as the water returns to a boil, drain vegetables.
Add vegetables and cannellini beans to the soup; season with salt and pepper.
Simmer for 10 minutes, or until vegetables are just tender.
Stir in the basil and ladle into bowls.
Serve with a dish of freshly grated Parmesan to sprinkle on top.