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Vegetarian Minestrone

 4 medium carrots, peeled and cut into 1/4 inch rounds
 4 garlic cloves, minced
 1 onion, finely chopped
 1 (28 ounce) can crushed tomatoes
 ½ each red, yellow and orange pepper, diced
 ½ tsp dried basil (used fresh and doubled the amount)
 ½ tsp dried marjoram
 ½ tsp dried oregano (used fresh and doubled the amount)
 ¼ tsp pepper
 2 boxes vegetable stock
 1 lb small macaroni noodles or other small pasta
 10 oz spinach (fresh or frozen), cut into thin strips
 1 (16 ounce) can kidney beans, undrained
 ¼ cup packed fresh parsley, minced
 Grated parmesan cheese (for topping)
1

Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).

2

Stir occasionally and add a little stock or water if necessary to prevent scorching.

3

Add the vegetable stock, tomatoes, peppers, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.

4

Add the pasta and cook for about 10 minutes (until tender).

5

Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).

6

Serve with grated parmesan cheese on the side to sprinkle on top, if desired.

Nutrition Facts

Servings 0