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Hearty-Hearty Minestrone Soup
Submitted by Katherine Lawrence of www.plantbasedhealth.com
1 large onion
2 Carrots
6 c. Vegetable Broth
3 Zucchini
4 stalks Celery
1 T dried Basil
1 T dried Oregano
2 t. Rosemary
½ t. Salt
½ t. Black Pepper
4 c. Baby Tomatoes (cut half of them into halves)
8 cloves Garlic
2 c. Rigatoni or Ziti, uncooked
3 c. cooked Cannelini or Navy Beans
1. Dice the onion & cut the carrots into matchsticks.
2. In a 7-qt sauce-pan, cook over medium heat for 3-5 minutes. If needed to keep the vegetables from sticking, add a small amount of water or broth.
3. While waiting, cut the zucchini into match-sticks and slice the celery.
4. Add all remaining ingredients, except for the beans, to the saucepan.
5. Cover and bring to a simmer. Reduce heat to medium-low & cook for 10 minutes until pasta is tender.
6. Remove the lid and stir in the beans until warmed.
Makes 5 quarts.
September 6th, 2012 at 12:57 am
Quick and easy 🙂
I didn’t have the baby tomatoes so I used canned diced tomaotes
I also didn’t have zucchini so I put peas and carrots instead (need to cut my carrots smaller next time though, I had like these enormous chunks of carrots floating in my soup which wasn’t good)