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Big Batch Vegetable Minestrone

fast.cook's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Quick

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