Name: Minestrone Soup
Prep time: 15 min
Cook time: 25 min
Yield: 12 servings
Ingredients: 1 tbsp extra virgin olive oil ((if you want to make this oil-free, use 1/4 cup vegetable stock instead of the oil)); 1 large yellow onion ((finely diced)); 3 stalks celery ((finely diced)); 1 large carrot ((finely diced)); 4 cloves garlic ((minced)); 2 cups green beans ((chopped)); 2 cups cabbage ((finely shredded)); 1 bay leaf; 1 tsp oregano; 1 tsp basil ((if using fresh basil, use approx 2 tbsp of torn or chopped basil leaves)); 28 oz plum tomatoes ((canned. Pour into a bowl and crush whole tomatoes with your fingers. Use San Marzano tomatoes for a really nice color and flavor)); 2 heaping tbsp tomato paste; 1 tsp paprika ((optional, adds nice color and flavor)); 28 oz white beans ((or kidney beans or pinto beans)); 5-6 cups vegetable stock; 1 cup orzo ((or any small pasta)); Salt and ground black pepper; Parsley for garnish; Cashew parmesan ((for serving, optional))