*  Exported from  MasterCook  *

Big Mo Minestrone

Recipe By     : From the newly revised edition of <em><a href="http://bookstore.bastyr.edu/products/1011-feeding-the-young-athlete.aspx?utm_source=newsletter&utm_medium=email&utm_campaign=Bastyr%2BNews%2BOctober%2B2012">Feeding the Young Athlete</a></em> by Cynthia Lair
Serving Size  : 4   Preparation Time :0:15
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  tbsp          extra-virgin olive oil
       1  tbsp          butter
       2  clove         garlic, minced
       1  large         onion, diced
       1  medium        carrot, sliced
       1                celery stalk, diced
       1  small         potato, diced
       1  can           diced tomatoes -- 15 ounces
       1  tsp           oregano
       1  tsp           salt
       3  cup           chicken or vegetable broth
     3/4  cup           corn -- fresh or frozen 
     3/4  cup           green beans -- cut into 1 1/2-inch pieces
       1  cup           kidney beans -- cooked or canned
     1/4  cup           chopped fresh basil
          to taste      black pepper
          to taste      Parmesan cheese

In a large soup pot over medium heat add olive oil, butter, garlic and onion. Sauté until onion is soft.
Add carrots, celery, potato and sauté about 5 minutes more.&nbsp;
Add tomatoes, oregano, salt and chicken broth.
Bring heat up to simmer.&nbsp; Cover and cook 30 minutes.&nbsp;
Add corn, green beans and kidney beans and simmer for another 8-10 minutes, until green beans are tender.
Stir in fresh basil, black pepper to taste and serve with freshly grated parmesan on top.

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