Minestrone is a hearty Italian vegetable soup, often verging on a veggie stew. The classic recipe usually involves beans, a grain like rice or orzo, tomatoes and maybe zucchini, as well as Italian seasoning.
There are many variations on the classic recipe-- this is one. It is vegan and gluten-free-- I use quinoa penne and vegan tomato pasta sauce from a commercial jar brand-- saves some time and boosts the flavor.
INGREDIENTS
* olive oil for saute-ing
* 1 large onion, chopped
* 1/2 red bell pepper, chopped
* 3 cloves garlic, minced
* 1 small zucchini, chopped
* 1 teaspoon dry oregano
* 1 teaspoon dry basil
* 1/4 teaspoon dry thyme
* 5 cups hot water
* 1 cup corn kernels
* 2 medium potatoes peeled and chopped
* 1/2 cup pitted black olives, sliced or whole
* 1-2 cups dry pasta noodles (I used gluten-free quinoa penne)
* 2+ cups cooked white beans (I used Great Northern)
* 1/2 teaspoon sea salt and pepper to taste
*1/2 jar organic tomato pasta sauce (1-2 cups)
* chopped fresh parsley as garnish
* Daiya mozzorella-type shreds (optional)
METHOD FOR MAKING MINESTRONE:
1. Chop up vegetables and assemble all ingredients. Measure.
2. Heat oil and saute onion, pepper, garlic and zucchini for about 5 minutes
3. Add water
4. Bring to a boil and add potatoes, corn, olives, and spices. Turn heat down to medium-low simmer
5. Cook until potatoes are close to tender
6.Add in dry pasta and cook until soft
7. Add in beans and heat through
8. Add salt, pepper and pasta sauce. Stir until lightly bubbling.
9. Garnish each bowl with minced fresh parsley and provide Daiya mozzorella shreds for individuals
Makes 4-6 servings
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