VEGETARIAN MINESTRONE
This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 13
Steps:
- In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
- Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
- Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.
Nutrition Facts : Calories 312 g, Fat 5 g, Fiber 10 g, Protein 13 g
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Kahli Roberts
[email protected]I love this soup! It's so easy to make and it's always delicious.
Basanta Sunar
[email protected]This soup is so flavorful and hearty. It's perfect for a cold winter day.
Brent Long
[email protected]I've made this soup several times and it's always a hit. It's a great way to use up leftover vegetables.
Atang Manyane
[email protected]This soup was delicious and easy to make. I used a variety of vegetables that I had on hand, and it turned out great.
Tanveer Hainssa
[email protected]I made this soup for my family and they loved it! The broth was so flavorful and the vegetables were cooked to perfection.
Ahmad Ahmadadnan
[email protected]This was a great recipe! The soup was hearty and filling, and the vegetables were cooked perfectly.
Nawab Gujjar
[email protected]This minestrone was delicious! I used a mix of fresh and frozen vegetables, and it turned out great. The broth was flavorful and the vegetables were tender. I will definitely be making this again.