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Hearty Vegetarian Minestrone

 
Hearty Vegetarian Minestrone
201

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

Yield

16

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

 

Ingredients

2 tablespoons olive oil, extra-virgin
6 carrots
sliced on the bias
*
4 stalks celery
diced
*
2 medium yellow onion
diced
15 ounces chickpeas (garbanzo beans)
drained
30 ounces kidney beans, canned
drained
56 ounces tomatoes, canned with juice
diced
4 garlic cloves
minced
*
8 cups vegetable stock
4 cups water
4 tablespoons italian parsley
chopped
3 tablespoons basil
dried
1 tablespoon oregano
dried
½ teaspoon sage
dried
*
4 whole bay leaves
*
1 pound pasta shells
brown rice or whole wheat
15 ounces green peas
frozen
parmesan rind
to add to stock, optional
*
salt
to taste
*
black pepper
to taste
*

Directions

Heat the olive oil in a large stock pot over medium heat.

Add the garlic, onion, celery and carrots. Cook stirring frequently until the vegetables are beginning to soften for about 10 minutes. Do not brown.

Add tomatoes, beans, chick peas vegetable stock and water. Add the parmesan rind if using. Raise heat to high and bring to a boil.

Turn heat to low to maintain a steady simmer.

Add the bay leaves, basil, oregano, sage and Italian parsley.

Cover and let simmer slowly for 1 to 2 hours.

Meanwhile prepare the brown rice pasta shells according to package directions. Drain and rinse with cold water to stop the cooking.

Just before the soup is finished add the frozen green peas and pasta.

Taste and adjust seasoning adding salt and pepper as desired. Check how much salt your canned tomatoes have you may not need to add much salt at all, if any.

 

* not incl. in nutrient facts

Reviews

+2

over 7 years

This vegetarian minestrone is excellent, we used homemade roasted vegetable broth, it added extra flavour, also added a leftover parmesan rind, and we used brown rice pasta shell, definitely a good recipe that is worth making in any time!

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Nutrition Facts

Serving Size 426g (15.0 oz)
Amount per Serving
Calories 18714% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 464mg 19%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 18%
Sugars g
Protein 16g
Vitamin A 86% Vitamin C 28%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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