Minestrone

Here's a classic we've all enjoyed with a twist ... more vegetables. You will find as many variations on the minestrone theme as there are types of pastry in Italy. This version is great for vegetarians but enjoying vegetables in Italy is for everyone. Even kids!

Ingredients

1 ½ cups chopped zucchini (the smaller the zucchini the better)
1 large red onion chopped into medium-sized pieces
1 cup chopped eggplant (the smaller the eggplant the better)
2 cups potatoes, cut into small squares (aprox. ½ inch cubes)
1 cup chopped Kale (Tear the green leaf from the stem and discard stem and chop only the leaf)
¼ cup finely chopped parsley
½ cup chopped celery
1 cup sliced carrots
1 cup pre-cooked red beans (you can substitute with your favorite beans)
1 cup peeled or crushed tomatoes
2 Knorr brand chicken bullion cubes
1 bay leaf
Salt, pepper, and red pepper (to your taste)
Extra virgin olive oil (the best quality you can find, first cold press)

Directions

1. Place all ingredients in a crock-pot, cover with water, so that the water sits just above the surface of the ingredients.
2. Cook on high for 5 - 6 hours. OR cook on medium to low flame on stove top for 1 ½ hours.
3. Serve hot and top with freshly grated parmesan cheese and a dribble of extra virgin olive oil.

Tips

• Serve in a ceramic bowl that compliments the colors of the soup with a side of toasted tuscan bread.