Melanie’s Minestrone Soup

• 8 - 10 cups chicken broth
• 28 oz can whole peeled tomatoes - coarsely chopped
• 16 oz can dark red kidney beans- rinsed and drained
• 16 oz can great northern beans - rinsed and drained
• 16 oz can chickpeas - rinsed and drained
• 10 oz can baby lima beans - drained
• 5 cloves garlic (or more if you want) - chopped
• 1 cup Italian parsley - chopped
• 1 medium onion – chopped
• 1 medium leek – chopped
• 1 celery stalk – chopped
• 1 Tbs butter
• 1½ tsp fresh basil - finely chopped
• 1½ tsp fresh oregano - finely chopped
• 1½ tsp thyme - finely chopped
• ½ tsp ground black pepper
• salt

Put chicken broth and the tomatoes in a large pot and bring to a boil. When it starts to boil turn the heat down to low so the broth will simmer while you are chopping the rest of the ingredients. Sauté the garlic, Italian parsley, onion, leek, and celery in the butter using a large, wide pan over medium heat until lightly browned. Add more butter if necessary.

While the veggies are sautéing, empty the cans of beans into a colander and rinse until water is no longer foamy. Add the beans to the broth. Simmer until thoroughly heated. Add sautéed ingredients and cook over high heat for about 20 to 30 minutes. The liquid will reduce and it will take on a “stew-like” consistency. Add seasonings last. Salt to taste. (Start with1 tsp. You might need up to 5 depending on the brand of chicken broth you use). Reduce to a simmer for 5 to 10 minutes.