Monday, February 15, 2010

Veggie Minestrone

I love this minestrone recipe- it's simple, so flavorful, healthy, and relatively inexpensive.  There is a lot of chopping involved, but if you're used to chopping veggies, it shouldn't be a problem.  I didn't write down exact amount of veggies to buy before I went to the store, so I ended up getting a little less than the original recipe called for.  I'm sure it would be just as great with more veggies added, but you'd have to add more broth or water, to compensate.  The recipe below is my version of this.  (Click on the link below to see original recipe).

I used Trader Joe's condensed broth packets for the veggie broth.  I love those- they're not wierd-sweet tasting like a lot of other veggie broths.  The recipe calls for fresh spinach, and I wish I could get that here, but I can't, so it didn't go into this batch.  I've left it in the recipe below, though, because when I used to make this in the States, I'd always add even more spinach than called for and it was delish.  If you don't mind if this isn't vegetarian, go ahead and use chicken broth instead.  With the veggie broth, and without the parmesan cheese garnish, this dish is vegan, as well. 

Veggie Minestrone
adapted from Allrecipes.com

3 tablespoons olive oil
3 cloves garlic, chopped
1 large onion, chopped
2 cups chopped celery
3 carrots, sliced
2 cups veggie broth
2 cups water
4 cups tomato sauce
1 (15 ounce) can kidney beans, drained
1 cup fresh green beans, rinsed and chopped into 1-inch pieces
2 cups baby spinach, rinsed
2 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
2 tablespoons chopped fresh basil, or 1 teaspoon dried
salt and pepper to taste
2/3 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping, optional
1 tablespoon olive oil, optional, for topping

1.In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

2.Add veggie broth, water and tomato sauce, bring to boil, stirring frequently.  Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.  (If the liquid level goes down too much, you may need to add extra broth or water). 

3.Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water; stir pasta into soup.

4.  Ladle soup into bowls and top with parmesan cheese, if desired, and an optional drizzle of olive oil.
 
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

3 comments:

Alisa and Jared said...

Yum! I've added it to my recipe book! Thanks!

Linda said...

Your "chopping" comment reminds me of the "Choppin' Broccoli" skit on Saturday Night Live. :))

I wish I had seen this earlier--we'd be having it for dinner! It looks really delish.

Sugar said...

Another recipe to add to my list. This looks like such a great meal to get in all those veggies! Thanks for the recipe! =)