Minestrone Soup Recipe

1 sprig each: fresh basil, oregano and rosemary
6 cups vegetable or chicken stock
1½ cups chopped tomatoes
1 cup chopped celery
½ cup chopped onion
½ cup thinly sliced zucchini
½ cup thinly sliced carrot
½ cup chopped bell pepper
½ cup sliced mushrooms
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 ½ cups dried pasta (your choice)
Parmesan cheese, grated

1. Chop or snip the fresh herbs. Combine stock and herbs in a large pot. With the help of an adult, bring stock to a boil.
2. Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
3. Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serves 8.

Recipe courtesy of the Young Chef's Academy.