anoceanview (anoceanview) wrote in vegancooking,


I had half a head of cabbage to use up a while ago and I just wasn't feeling for stir fry. I found this minestrone soup recipe on the net and was delighted with how delicious it turned out, so I thought I'd share. It's easy, fast, and keeps the veggies nice and crunchy. I used a can of fire roasted tomatoes with one rapunzel herb and sea salt bouillon cube and can vouch for a very tasty broth.

Minute Minestrone

1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, thinly sliced
2 small zucchini, diced
2 cups cabbage, chopped
2 cups vegetable broth
1 15-oz. can diced tomatoes
1 15-oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste

Heat olive oil in a large saucepan.

Saute garlic, onion, carrot and zucchini until tender.

Add cabbage and continue cooking until cabbage is tender.

Add remaining ingredients and cook over medium heat for 15 - 20 minutes.

Sprinkle with nutritional yeast if desired!

(Adapted from
Tags: easy-recipes, ethnic food-italian, quick-meals, soups-tomato, vegetables-cabbage
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