Katzen's Minestrone (Vegetarian)
photo by TasteTester
- Ready In:
- 1hr 30mins
- 3 heads garlic (whole)
- 10 cups water
- 2 -3 bay leaves
- 8 whole black peppercorns
- 1⁄2 teaspoon salt
- 2 potatoes, scrubbed, peeled, and coarsely chopped
- 3 celery ribs, coarsely chopped
- 3 medium carrots, peeled and coarsely chopped
- 1⁄4 teaspoon dried thyme or 4 fresh thyme sprigs
- 2 tablespoons 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
- 3 tablespoons dried basil
- 3 tablespoons dried oregano
- 1 pinch dried chili pepper flakes
- 2 (28 ounce) cans diced tomatoes
- 1 cup frozen cauliflower
- 1 (16 ounce) can kidney beans
- 1 1⁄2 - 2 cups pasta (short, chunky pasta is good)
- salt & fresh ground pepper, to taste
- 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.
Questions & Replies
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I really enjoyed this recipe! For the stock I used the vegetables as a side dish for the same meal as the soup, because it was already cooked and flavoured. I used 6 very large cloves of garlic and fresh cauliflower, because I like to buy it fresh every week. For the pasta, I used elbow macaroni, which worked very well.
Made this the other day when my son & DIL were over (since they're vegetarians) & they really loved it, as did the 2 of us! The only real change I made was to season it with lemon pepper instead of the usual S&P (well, I also used fresh cauliflower, but that was no biggie)! WONDERFUL, WONDERFUL SOUP & a great keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.