Recipe by Katzen
I'm famous for my Minestrone and here's the recipe--it's vegetarian and very good. Feel free to sub vegetable stock for the homemade stock - but if you have time and the ingredients, make the stock homemade - it's so much better that way! You'd need about 8 cups of broth.
- 3 head garlic (whole)
- 2365.9 ml water
- 2-3 bay leaves
- 8 whole black peppercorns
- 2.46 ml salt
- 2 potatoes, scrubbed, peeled, and coarsely chopped
- 3 celery ribs, coarsely chopped
- 3 medium carrots, peeled and coarsely chopped
- 1.23 ml dried thyme or 4 fresh thyme sprigs
- 29.58 ml canola oil
- 2 onions, chopped
- 4 carrots, chopped
- 3 bell peppers, red, green, yellow, orange, chopped
- 3 small zucchini, chopped
- 6-8 garlic cloves, crushed
- 44.37 ml dried basil
- 44.37 ml dried oregano
- 0.25 ml dried chili pepper flakes
- 2 (1587.57 g) can diced tomatoes
- 236.59 ml frozen cauliflower
- 453.59 g can kidney beans
- 354.88-473.18 ml pasta (short, chunky pasta is good)
- salt & fresh ground pepper, to taste
Directions See How It's Made
- Part One: The Broth.
- Remove the papery skins from the garlic heads and break them into cloves.
- Whack the cloves with the broad side of a wide knife.
- Combine everything up to and including the thyme in a large pot and bring to a boil.
- Cover, lower the heat, and simmer for an hour.
- Strain the stock and use right away, or refrigerate in a sealed container for up to four days, or freeze up to six months.
- Part Two: The Soup.
- Sauté onions in oil, until they are starting to soften.
- Add carrots, peppers, zucchini, garlic, basil, oregano, chili flakes, and turn down to medium-low and cover, stirring frequently, until the veggies start to soften a bit.
- Add diced tomatoes and broth, and season with salt and pepper.
- Bring to a simmer, cover, and allow to cook for 45 minutes or so.
- Add drained and rinsed beans.
- Add pasta, and cool immediately or pasta will start to break down and fall apart.