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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a very hearty minestrone soup. Ingredients:
1 1/2 cups pasta |
1 cup vegan red wine, divided into 1/2 cups |
1 tablespoon margarine |
2 sliced onions |
2 carrots, chopped |
1 medium potato chopped |
3 cloves garlic, minced |
28 ounces can stewed tomatoes |
2 teaspoons dried basil or a bunch of fresh basil |
1 teaspoon oregano |
1 teaspoon marjoram |
1 dash black pepper |
2 small zucchini, chopped |
2 cups chopped spinach or cabbage (optional) |
1 can of beans (pinto, black, kidney, or garbanzo) |
1 cup sliced mushrooms (optional) |
water as needed (may not be necessary) |
1 package frozen peas or corn |
1 dash additional spices (e.g. oregano) |
Directions:
1. Cook the pasta, drain, and set aside.
2. Saute the onions, carrots, and potato in 1/2 cup of red wine and the margarine until translucent.
3. Add the garlic, stewed tomatoes, basil, oregano, marjoram, pepper, and zucchini and let simmer for 5-10 minutes until the vegetables begin to soften.
4. Add the spinach/cabbage (optional), beans, mushrooms, peas/corn, and any additional spices and let simmer for another 5-10 minutes. Adjust the water level to your preference (more water makes it soupier).
5. When the vegetables are all soft and cooked through, remove from heat and add pasta. Serve with bread.
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