 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Makes a huge quantity of healthy, hearty vegetarian minestrone in a hurry. Recipe can be scaled back, or leftovers can be frozen and reheated on those nights you don't feel like cooking. Ingredients:
2 tablespoons olive oil |
2 stalks celery, diced |
1 cup diced carrot |
1 large leek, thinly sliced |
2 large yellow onions |
1 cup diced zucchini |
10 garlic cloves, peeled and minced |
2 (15 ounce) cans kidney beans, drained |
1 (15 ounce) can cannellini beans, drained |
1 (15 ounce) can garbanzo beans, drained |
2 (15 ounce) cans diced tomatoes, with juice |
6 cups vegetable stock (or chicken stock, if you're an omnivore) |
3 cups water |
salt |
pepper |
1 tablespoon thyme (approximate) |
1 tablespoon basil (approximate) |
2 tablespoons oregano (approximate) |
3 tablespoons tomato paste |
1 lb ditalini |
Directions:
1. Prepare celery, carrot, leek, onions, zucchini, and garlic, then saute in oil until veggies begin to soften.
2. In a very large stockpot, combine sauteed vegetables, stock, tomatoes, beans, and water. Add basil, oregano, and thyme in generous quantities, and bring the soup to a boil.
3. Add tomato paste and salt and pepper to taste.
4. Add pasta, and simmer soup until pasta is cooked.
5. Serve with parmesan cheese and Italian bread.
|
|