Vegetarian Minestrone Soup |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A hearty and healthy soup. Excellent on chilly days. Very easy to prepare. I sometimes use peeled, diced potatoes instead of pasta. Ingredients:
2 tablespoons extra virgin olive oil |
3/4 cup chopped onions |
3 cups vegetable broth |
2 cups diced zucchini |
1 cup diced, peeled carrots |
1 cup canned white beans, rinsed |
3/4 cup diced celery |
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon fresh coarse ground black pepper |
1 28 ounce can plum tomatoes, dice and include liquid |
2 cloves garlic, minced |
1/4 cup uncooked elbow macaroni |
Directions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and cook for 4 minutes or until just lightly browned.
3. Add broth, tomatoes, zucchini, carrots, beans, celery, basil, oregano, salt, pepper and garlic.
4. Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
5. Add macaroni; cover and cook an additional 10 minutes.
6. Serve hot.
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