Minestrone soup

This hearty soup is classic comfort food. Feel free to eat it from a bowl, drink it from a cup or sip it from a Thermos if you’re on the go.

Start to finish: 40 minutes (20 minutes active)
Servings: 6

Ingredients
• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 onion, chopped

• 2 carrots, diced

• 2 celery sticks, diced

• 1 small turnip, diced

• Salt and pepper, to taste

• 2 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 can diced tomatoes (28 ounces)

• 1 can green beans (14 ounces)

• 1 zucchini, diced

• 1 teaspoon basil

• 1 teaspoon parsley

• 1 teaspoon oregano

• 1/2 cup Parmesan cheese, grated

• A few fresh basil leaves

Directions
1. In a large pot, pour the oil and melt the butter over medium-high heat. Add the onion, carrots, celery, and turnip, and cook for about 5 minutes. Add the garlic, and cook for another minute. Salt and pepper to taste.

2. Pour in the broth and tomatoes, then bring to a boil. Reduce the heat and let simmer for about 15 minutes or until the carrots are tender.

3. Add the green beans, zucchini, dried herbs, and Parmesan cheese. Cook for 5 to 7 minutes. Add seasoning as needed.

4. Garnish with fresh basil to serve.