Vegetarian Minestrone

Submitted by Hadice

"I love a flavorful minestrone on a cold night. The herbs compliment each other wonderfully. Serve with garlic breadsticks and an Italian salad."

 

• Ready In: 1hr 40mins
• Ingredients: 19
• Serves: 8

ingredients

• 1 cup dried great northern beans, presoaked
• 1 (14 1/2 ounce) can whole tomatoes, coarsley chopped, with juice
• 3 cups tomato juice
• 2 cups vegetable broth or 2 cups water
• 2 cups water
• 1 small yellow onion, chopped
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1⁄4 cup chopped parsley
• 1 1⁄2 teaspoons salt
• 1 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• fresh ground pepper
• 2 cups chopped cabbage
• 1 medium zucchini, unpeeled, quartered length-wise and sliced
• 3⁄4 cup uncooked macaroni or 3/4 cup other small shell pasta
• freshly grated parmesan cheese, for topping
• homemade garlic-flavored croutons, if desired

directions

1. In a large soup pot over high heat, combine drained beans, tomatoes, tomato juice, stock, water, onion, carrot, celery, parsley, salt, basil, thyme, oregano, and pepper.
2. Bring to a boil, reduce heat to medium-low, and simmer, covered, 1 hour and 15 minutes.
3. Add cabbage, zucchini, and macaroni and cooked, covered, until macaroni and vegetables are tender, about 20 minutes.
4. For a thicker soup, remove about 1 cup vegetables and puree in a food processor or blender.
5. Return to soup pot and simmer, uncovered, until blended. Ladle into bowls and top with Parmesan cheese and garlic croutons.

Reviews

[Kimberly D.]

Thankyou for posting! I recently made minestrone which was so good, but I didn't bookmark the recipe. This is almost exactly what I did and it was sooo good! Thanks! I like your ratio of tomato juice to broth, I will make it this way this time, I'm sure it will be great!

 

[DragonShoes]

Yay! I loved this soup. You get 5 stars. It was even better the next day! ***Any vegetarians out there you might like to pop into our group at Yahoo under groups: vegetarian_group