Hearty Meatless Minestrone
photo by PaulaG
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Yields:
-
3 quarts
- Serves:
- 8
ingredients
- 1 large onion, chopped
- 3 tablespoons olive oil
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 cup cabbage, chopped
- 1 medium bell pepper, chopped
- 1 zucchini, chopped
- 6 garlic cloves, minced
- 3 1⁄2 cups water
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 15 ounces garbanzo beans, drained
- 15 ounces tomato puree
- 8 ounces tomato sauce
- 3 tablespoons dried parsley flakes
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup small shell pasta
directions
- In a dutch oven or similar large soup pan, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, bell pepper, zucchini and garlic, saute 3 minutes longer. Stir in the water, all the tomatoes, bean and seasonings. Bring to a boil. Reduce heat, and cover. Simmer for 15 minutes. Stir in pasta and cook 15 minutes longer. Garnish with cheese.
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Reviews
-
This will not disappoint the vegetable lover. I used a 15 oz can of tomato sauce for the puree and used additional water for the other 8 oz of tomato sauce. I do not have the shell pasta and substituted fusili. The soup was rich and thick. It was served with shaved parmesan and fresh bread on the side. Made for *PAC Spring 2010*
RECIPE SUBMITTED BY
Dissie
United States