You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

One seriously huge pot of minestrone

Yep, that's what I've got on my stove. I love minestrone because it's got lots of vegetables but also plenty of beans for staying power. And it's soup, which I can't seem to get enough of these days. Anyway, here's what's in it:

1 large onion, diced
half a head garlic, minced
olive oil (I used a lot, but you don't have to)
2 medium carrots, diced
1/4 cup celeriac, diced
2 small potatoes, diced
28 oz. canned tomatoes, with juice
small can garbanzo beans
kidney beans (I used ones I cooked from dried, starting with a cup of dry beans)
several cups vegetable broth (5-6?)
1 cup uncooked macaroni (should probably have been more like 2)
1 tsp. chili powder
1 tsp. Italian seasoning
1/2 cup or so chopped green cabbage
10 oz. frozen "California-style" vegetables (apparently Californians eat primarily broccoli, cauliflower, carrots, and zucchini)
1/4 or so red wine (I didn't have any, so I used red wine vinegar and had to add sugar to counteract the tartness)
handful of celery leaves, chopped
salt & pepper to taste

I added everything kind of higgledy-piggledy, so I don't have a proper recipe, but I could advise on when to add what if need be. I would suggest pre-cooking the pasta and then adding it at the end since mine wound up losing the race with the potatoes to doneness...

This makes a boatload. I don't even know how many cups, but my soup pot is pretty well filled. I plan to freeze most of it.

Half Acre Day - Half Acre Day - Limo
Tags: beans(uncategorized), beans-chickpeas/garbanzo-beans, ethnic food-italian, seasonal recipes-fall, seasonal recipes-winter, soups (uncategorizable), vegetables(uncategorized)
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