Minestrone Soup

Vegetarian minestrone soup recipe with beans and vegetables

I first tasted this vegetarian version of the classic minestrone soup at my brother Brookes home.  I thought it was incredibly good.  This recipe is full of beans, pasta and vegetables and has a rich, fresh taste.  Garnished with a little parmesan cheese and it is to die for.  I have designed this recipe to be cooked in one pot for simplicity and ease.

-Curt

 

BROTH
7 cups water
1/3 cup dried barley
2 cups dried macaroni
2 tbsp. Olive oil

SEASONINGS
1 tsp garlic powder
1 1/2 tsp basil
1 tsp oregano
1/4 Tsp white pepper
salt & pepper to taste

VEGETABLES
1 1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 cups chopped tomatoes
1 cup frozen green beans
1 can kidney beans
2 cups chopped purple cabbage
1 can garbanzo beans
2 cups dried macaroni
2 cup chopped spinach
1 cup peas
1-8 ounce can tomato puree
1 15 oz.. cans tomato sauce

 

Optional
Zucchini
Mushrooms
Potatoes
Broccoli

 

BOIL: In a large soup pot, heat 7 cups of water to a slow boil.  Add barley and cook for 20 minutes.  (If you want to cut down on the cooking time, omit barley and go to step 2.)
COMBINE: When barley is just getting tender add olive oil, seasonings and macaroni.  Slowly boil for 5 minutes or until macaroni is just starting to soften.
FINISH: Add the rest of veggies, beans etc. except spinach.  Cook over medium heat for 20 minutes.  Add spinach and cook an additional 5-10 minutes or until the vegetables are tender but not overcooked.  Salt & pepper to taste and serve with parmesan cheese on the side.

One Response to Minestrone Soup

  1. Luna Miranda says:

    that looks sumptuous!

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