Hearty Minestrone

How to make Hearty Minestrone Recipe - Nothing spells comfort food better than a piping hot bowl of hearty soup. You’ll find that this soup is packed with a beautiful variety of vegetables in a nicely seasoned broth that the entire family enjoys. I like to round up the boys to help add all the colorful vegetables to the pot. Get the kids involved they’ll love having a hand in this recipe. Break out your extralarge pot. This recipe makes enough to feed your neighbors and friends. Add a nice spoonful of freshly grated Parmesan cheese right before serving, along with buttered toast or rolls for dipping.

Ingredients:
3 tablespoons extra-virgin olive oil
1 1⁄2 cups diced ham
2 cups finely chopped white onion
2 cups thinly sliced baby bella mushrooms
2 cups peeled and diced carrot
2 cups chopped zucchini
1 cup chopped yellow squash
1 cup diced celery
32 ounces reduced-sodium chicken broth
2 15-ounce cans white beans, drained and rinsed
1 10-ounce can diced tomatoes
1⁄2 cup freshly grated Parmesan cheese
1 tablespoon brown mustard
1 3⁄4 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
1⁄2 teaspoon dried basil

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the ham and cook, stirring, until hot, about 5 minutes. Add the onion, baby bellas, carrot, zucchini, squash, and celery and cook, stirring, until tender, about 10 minutes.

2. Add the chicken broth, white beans, tomatoes, Parmesan cheese, mustard, salt, pepper, garlic salt, and basil and cook, stirring, until hot, about 5 minutes. Reduce the heat to low and simmer until ready to serve.