Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 onion, diced
2 celery stalks, diced
2 carrots, diced
4 1/4 cups low-sodium vegetable stock, divided
1 zucchini, diced
One 15-ounce can cannelini beans, rinsed & drained
1 cup thinly sliced green cabbage
Two 15-ounce cans stewed tomatoes
1 tablespoon tomato paste
1 cup diced medium potato
2 cups chopped frozen spinach
4 garlic gloved, minced
2 teaspoons dried parsley
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup nutrition yeast
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 cup uncooked elbow macaroni (brown rice or whole wheat)
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Directions: |
Directions:1. In a large stockpot over medium-high heat, saute the onion, celery, & carrots in 1/3 cup of the vegetable stock until tender.
2. Add the zucchini, beans, cabbage, tomatoes, tomato paste, potato, spinach, remaining vegetable stock, garlic, parsley, oregano, bay leaf, nutitional yeast. salt, and pepper to the pot. Bring to a boil, cover, and reduce heat.
3. Simmer for approxitmatelt 1 hour. Add the pasta & simmer for 30 minutes more. Remove bay leaf before serving. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes prep, 1 hour 30 minutes cook tome |
Personal
Notes: |
Personal
Notes: Made it Oct 2024, it was very good. It is from 'The PlantPure Nation Cookbook' by Kim Campbell.
Author's comments: "This is a thick Italian vegetable soup packed with vegetables, beans, and pasta. It's easy to alter by adding more beans, less pasts, and more vegetables....and it comes out perfectly every time."
I used small rings instead of elbow pasta. I did not include tomato paste, but instead added tomato powder. Also added extra stock because it was so thick with veggies.
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