Celery & Parmesan Minestrone Soup 2/4/2017

Number Of Serves: 6 Serve(s)
Preparation Time: 35 min
Cooking Time: 45 min


2 tbsp. extra virgin olive oil
2 cups diced celery
cup diced carrot
cup diced onion
1 clove garlic, chopped
1 tsp. celery seeds
tsp. ground pepper
3 14.5 oz. cans chicken broth or vegetable broth
2/3 cup whole wheat orzo or other small pasta
1 14.5 oz. can diced tomatoes
8.5 oz. can of corn and/or 8.5 oz. can string beans
cup chopped celery leaves, divided
cup packed grated Parmigiano-Reggiano cheese, plus more for serving


Heat oil in a large saucepan or soup pot over medium heat.

Add celery, carrot, onion, garlic, celery seeds, and pepper.

Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add broth and bring to a boil.

Add pasta and cook uncovered until the pasta is tender, 8 to 10 minutes.

Add tomatoes, chickpeas (or beans), half the celery leaves, and cup cheese.

Cook over medium heat until steaming hot, 3 to 5 minutes.

Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.