Community Pick
Traditional Minestrone
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 teaspoons olive oil
- 2 cups chopped onions
- 5 garlic cloves, minced (use fresh garlic only)
- 1 1⁄2 teaspoons salt
- 1 stalk celery, chopped
- 1 medium carrot, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 teaspoon oregano
- fresh black pepper
- 1 teaspoon basil
- 1 medium bell pepper, diced
- 4 cups water (more if needed)
- 1 (650 ml) jar good spaghetti sauce (meat free)
- 1 cup chickpeas, cooked
- 1 cup dry pasta (any shape)
- 1⁄2 cup parsley, minced
- parmesan cheese (use soy cheese if vegan)
directions
- Heat the olive oil in nonstick Dutch oven.
- Add onion, garlic and salt.
- Saute over medium heat for about 5 minutes.
- Add celery, carrot, green beans and seasonings.
- Cover and cook overy very low heat 10 minutes, stirring occasionally.
- Add bell pepper, water and spaghetti sauce.
- Cover and simmer 15 minutes.
- Add beans and simmer another 5 minutes.
- Bring to a gentle boil.
- Add pasta.
- Stir and cook until pasta is done.
- Serve topped with parsley and parmesan.
Reviews
-
Great and easy to make soup at the end of the day! I changed the recipe slightly based on what was in the house and I wanted to use the full can of chickpeas and also used more green beans but skipped the celery (however I used a bit of celery salt) and the bell pepper. I also skipped the parsley and the cheese. I love the idea of using spaghetti sauce!!! and will use that idea again in other recipes! Thanks for sharing!
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Tweaks
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This was a very good and filling soup. We just ate it and I am surprised I can move to type thing because I had such a big helping. Which is a good sign that I liked it :) I skipped the oil at the start and used a cooking spray and went for the zucchini in place of the green beans because we didn't have any and canellini beans because it felt Italian. Good stuff! Made for ZWT4.
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