Recipe by Ravenseyes
This is one of those soups that is great on a cold day - add a nice salad and a slice of crusty Italian bread and you have a great meal - you can also change out the vegetables to any that you have on hand
Top Review by JanuaryBride
Definitely an easy and fresh veggie soup. This is my first time making a minestrone without a tomato base. This soup was very "green" LOL. I used mini cheese ravioli as my noodle and then subbed a yellow squash for one of the zucchini. I threw it all in the crockpot on high for 1 hour then on low for 2 hours and it was great. I added some sea salt, Spike seasoning and 2 bouillion cubes to give the flavor a bit of a boost, but all in all it was a fun and healthy soup. Served it with some quinoa bread. Made for Veg*n tag Aug 2009. I took a photo which I will upload when my laptop comes back from the shop. UPDATE: Leftovers today were even better than day 1. I also added some Greek Seasoning which did the trick. So good. Bumping you up to 5 stars :)
- 3 tablespoons extra virgin olive oil
- 2 small leeks, quartered
- 2 stalks celery, diced
- 1 medium onion, chopped
- 1 1⁄2 teaspoons salt
- 2 garlic cloves, minced
- 2 small zucchini, quartered, then sliced
- 1 medium potato, peeled, then diced
- 8 cups water
- 1 cup elbow macaroni
- 8 cups swiss chard leaves, chopped
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1 cup frozen green pea, thawed
- fresh ground black pepper
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 cup fresh parsley or 1⁄4 cup basil, chopped
Directions See How It's Made
- In a soup pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the leeks, celery, and onions, and season with a bit of salt (about a half-teaspoon). Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, zucchini, and potato. Continue to cook, stirring occasionally, for about 5 minutes.
- Add the water and remaining teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes.
- Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes. Add chickpeas and green peas, and continue to simmer until the pasta is cooked to the "al dente" stage. Adjust the seasoning with salt and pepper.
- Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired. Garnish with freshly grated Parmesan cheese and fresh parsley or basil. Serve immediately.