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Garden Fresh Minestrone

Veggie.Lover's picture
Ingredients
  Leeks/1 medium size onion, chopped 3 Medium
  Garlic 2 Clove (10 gm) (Minced / Pressed)
  Olive oil/Salad oil 3 Tablespoon
  Vegetable stock 8 Cup (128 tbs)
  Kidney beans 1 Can (10 oz)
  Vegetables 6 Cup (96 tbs), prepared
  Oregano leaves 1⁄2 Teaspoon
  Tomato paste 1⁄4 Cup (4 tbs)
  Elbow macaroni 1⁄2 Cup (8 tbs)
  Shredded cabbage/Spinach/ chard 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
In a 6 quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
Add stock, beans and their liquid, vegetables, basil, oregano, and rosemary; bring to simmering.
Reduce heat; cover and cook for 30 minutes.
Stir in tomato paste and macaroni and continue simmering for 15 minutes or until macaroni is tender.
Add cabbage and cook, covered, just until it wilts (about 5 more minutes).
Season to taste with salt and pepper.
Pass Parmesan at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Everyday

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