Classic Minestrone Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon olive oil or 1/4 cup water for water saute
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
3 – 4 cloves garlic, minced
1 zucchini, cut into half moons
1/3 pound green beans (about 1 1/2 cup), cut into 1 inch pieces
1 can (14oz) kidney beans, drained and rinsed
1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can (28oz) diced tomatoes, with juices
2 teaspoons Italian seasoning blend
generous pinch of red pepper flakes
2 – 3 bay leaves
1 cup small pasta (elbow, shells, mini penne, rotini)
4 cups vegetable broth
2 – 4 cups water
2 handfuls fresh spinach
mineral salt & pepper to taste
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Directions: |
Directions:Saute: In a large dutch oven or pot, add the oil or water and saute the nion, carrot and celery for 5 minutes.
*Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
Cook: Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
Add spinach: Five minutes before soup is done, add the Spinach and stir in
Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread or crusty Artisan Bread |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:20 mins Cook Time 30 mins |
Personal
Notes: |
Personal
Notes: My Grandfather Dennis is the Soup Master. He has been making homemade soups as his specialty since I was born. This one will never get old!
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