dayakara (dayakara) wrote in vegancooking,
dayakara
dayakara
vegancooking

minestrone soup

Apparently, this was Da Vinci's favorite everyday meal. (See http://www.ivu.org/history/davinci/hurwitz.html for an article on his vegetarianism.)

I love this recipe so much that I usually double it and freeze half of it for later. The only difference from what's below is I usually make it from dried beans, and I'll add red wine. I also tend to exaggerate the amount of vegetables so much that it becomes more of a stew than a soup.

Giving credit where credit is due, I originally found the recipe at http://www.recipezaar.com/77585. It's a handy link if you need the measurements in metric.

"Copycat Olive Garden Minestrone Soup by Todd Wilbur"

3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

8 servings

45 minutes

Heat three tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.
Tags: soups-broth based
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