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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A different version of vegetarian minestrone. Ingredients:
1/2 onion, chopped |
1 garlic clove, minced |
2 stalks celery, sliced |
2 -3 carrots, peeled and sliced |
3 large slender chinese eggplants, peeled and sliced |
4 cups vegetable broth |
1 (15 ounce) can tomato puree |
2 cups frozen green beans, broken into smaller pieces |
3 cups fresh spinach |
1 cup dry pasta (i used trader joe's brown rice pasta, broken into short pieces) |
1 (15 ounce) can cannellini beans |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1/2 teaspoon marjoram |
Directions:
1. place onion, garlic, celery, carrot, and eggplant. and cannellini beans in pot with broth.
2. Bring to boil, then lower heat, and simmer ten minutes.
3. Bring to a boil again, add pasta, green beans, spinach, and herbs.
4. Simmer until all ingredients are done. Season with salt and/or pepper to taste.
5. Serve, preferably with good sourdough bread.
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