Vegetarian Minestrone

Submitted by amariego

"Makes a huge quantity of healthy, hearty vegetarian minestrone in a hurry. Recipe can be scaled back, or leftovers can be frozen and reheated on those nights you don't feel like cooking."

 

• Ready In: 40mins
• Ingredients: 20
• Yields: 2 gallons
• Serves: 15-20

ingredients

• 2 tablespoons olive oil
• 2 stalks celery, diced
• 1 cup diced carrot
• 1 large leek, thinly sliced
• 2 large yellow onions
• 1 cup diced zucchini
• 10 garlic cloves, peeled and minced
• 2 (15 ounce) cans kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 2 (15 ounce) cans diced tomatoes, with juice
• 6 cups vegetable stock (or chicken stock, if you're an omnivore)
• 3 cups water
• salt
• pepper
• 1 tablespoon thyme (approximate)
• 1 tablespoon basil (approximate)
• 2 tablespoons oregano (approximate)
• 3 tablespoons tomato paste
• 1 lb ditalini

directions

1. Prepare celery, carrot, leek, onions, zucchini, and garlic, then saute in oil until veggies begin to soften.
2. In a very large stockpot, combine sauteed vegetables, stock, tomatoes, beans, and water. Add basil, oregano, and thyme in generous quantities, and bring the soup to a boil.
3. Add tomato paste and salt and pepper to taste.
4. Add pasta, and simmer soup until pasta is cooked.
5. Serve with parmesan cheese and Italian bread.