what's up today? italian minestrone versus winter illnesses

There is nothing like this Italian minestrone to get you through a cold:

INGREDIENTS

2 tablespoons  of pure  Italian extra virgin olive oil

1 onion, chopped

1-2 garlic cloves,
2 carrots, chopped

2 stalks celery, sliced

1 cup chopped cabbage

1  zucchini, sliced or shredded

1 cup shredded cabbage
1 (15 ounce) can cannellini beans, drained
1 (14 ounce) can tomatoes
2 (14 ounce) cans beef broth
1/4 cup chopped parsley
1 teaspoon dried basil

Vegetable or beef broth as much as needed

Salt and pepper to taste

1-2 table spoons parmesan cheese,grated

PREPARATION 

Heat  the extra virgin oil in a large saucepan ,over medium heat.
Add garlic, onion, carrot, celery, and sauté  for 5 minutes. Then add beans, tomatoes, cabbage, parsley, basil, and zucchini.
Add the broth and bring to a boil, reduce heat, cover, and cook 1 hour. Shake the pan occasionally.
Transfer about 1-1/2 cups of the soup to a blender, puree  and blend it to the soup.
Add broth if the soup gets too thick. Season with salt and pepper to taste before serving.

Add the parmesan cheese. Serve.