Sauté the chopped onion in olive oil at low-medium heat until the onion is soft and lightly brown, add salt and pepper half way.
Add the chopped vegetables and stir for 5 minutes, add water and cover.
Cook at low-medium heat for 30 minutes. Place half of the cooked vegetables in a blender or use a hand mixer to purée half of the vegetables for a creamier taste (optional). Add chopped fresh basil and garlic (optional). Serve hot.
Minestrone (serves 2)
• 1 yellow onion, chopped
• 1 Tbsp EVOO
• salt, pepper to taste (chopped fresh basil and chopped fresh garlic optional.)
• 1 tomato, diced
• 1 potato, diced
• 2 celery stalks, chopped
• 2 zucchini, diced
• 1 carrot, diced
• 1 cup water
