Minestrone di Nonna Soup

1/4 C. extra-virgin olive oil, plus extra when serving

3 celery stalks, chopped

1 onion, chopped

1 carrot, diced

1 garlic clove, chopped

1 C. canned peeled tomatoes, chopped

1 T. fresh parsley, chopped

1 1/2 C. peeled and cubed potatoes

1 medium turnip, peeled and cubed

4 C. beef broth

4 C. chicken broth

2 medium zucchini, trimmed and cubed

1 C. green beans, trimmed and cut into small pieces

1 C. spinach, cut into small pieces

1 C. chopped fresh cabbage

1 C. peas

1 1/2 C. canned red kidney beans, rinsed and drained

2 C. of your favorite small pasta, cooked separately

Salt, black pepper

Grated Parmesan cheese

Heat 1/4 cup oil in large pot. Add celery, onion, carrot, and garlic and sauté over medium heat 3 to 5 minutes until vegetables are slightly cooked and tender. Add tomatoes and parsley and cook about 5 minutes.

Add potatoes, turnip, and broths and simmer 5 minutes. Add zucchini, green beans, spinach, cabbage, peas, and beans. If broth is getting low, add more or just add a little water. Bring soup to a simmer and cook at least 1 hour. Add pasta at end of cooking time.

Correct seasonings with salt and freshly ground pepper. Swirl in extra-virgin olive oil and sprinkle servings with grated Parmesan cheese.

Servings: 8.