Big Batch Vegetable Minestrone
|Olive oil||1 Tablespoon|
|Onions||2 Large, chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Carrots||2 , peeled and chopped|
|Celery stalks||2 , chopped|
|Vegetable stock/Chicken stock||10 Cup (160 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
|Cauliflower florets||2 Cup (32 tbs) (Small Florets)|
|Fine noodles/Other small pasta shapes such as shells||1⁄3 Cup (5.33 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Canned romano beans/Navy beans||19 Ounce, drained, rinsed (1 Can, 540 Milliliter)|
|Sun dried tomato pesto/1/4 cup chopped parsley||3⁄4 Cup (12 tbs)|
1. In a large stockpot or 32-cup (8 L) Dutch oven, heat oil over medium heat. Add onions, garlic, carrots and celery,- cook, stirring occasionally, for 10 minutes or until softened.
2. Add stock and cabbage; bring to a boil over high heat. Reduce heat, cover and simmer for 20 minutes or just until vegetables are tender. Stir in cauliflower and pasta; simmer, covered, for 8 minutes or just until pasta is tender. Stir in peas and beans; cook for 2 minutes.
3. Ladle into bowls; swirl a generous tablespoon (15 mL) Sun-Dried Tomato Pesto into each, or garnish soup with chopped parsley. Sprinkle with Parmesan cheese, if desired. Soup thickens slightly as it cools; add more stock, if necessary.