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Minestrone Soup (adapted from The Veggie Table) Recipe

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This recipe for Minestrone Soup (adapted from The Veggie Table) is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
2 c. chopped onion
5 cloves minced garlic
3 chopped celery stalks
3 chopped carrots
2 c. diced zucchini
2 t. dried oregano
1 t. minced basil
1/2 t. minced rosemary
1 bay leaf
1/2 t. freshly ground black pepper
1 t. salt (may need more or less, depending on sodium of beans and stock)
6 c. vegetable or chicken stock
1 28-oz. can diced tomatoes in juice
1 can kidney beans
1 can garbanzo beans
1 c. dry pasta (I use elbows)
Grated Parmesan
Directions:
Directions:
1. Saute the onion in olive oil on medium heat for 5 minutes, until tender but not browned. Add celery, carrots, herbs, salt and pepper, zucchini and garlic and saute for another 5 minutes.

2. Add the stock and tomatoes and bring the soup to a boil. Reduce heat to a simmer and add beans. Simmer for 15 -20 minutes. (You can prepare ahead up to this point and then turn heat off til ready to serve.)

3. Bring soup to a boil, add pasta and cook, stirring occasionally, until pasta is al dente. Serve with parm cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes active
Personal Notes:
Personal Notes:
This is a very flexible recipe and can be adapted with more vegetables (cabbage, mushrooms, eggplant, etc.), more or less stock to make it a light soup or heavy stew.

 

 

 

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