Vegetable Minestrone Recipe

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Vegetable Minestrone

Contributed by: Melinda

Olive Oil
1 large onion, chopped
2-3 garlic cloves, chopped
2 stalks celery, sliced
2 32 oz. cartons Imagine organic vegetable broth
1 - 2 tbl tomato paste
1/4 head cabbage, chopped
3 carrots, chopped
1/2 lb fresh or 1 14 oz. can green beans
4 zucchini, sliced 1/2 inch thick
1/2 lb. fresh crimini mushrooms, cut into 1/2 in pieces
6 oz. fresh spinach or 1/2 package frozen, thawed & drained
1/2 - 1 cup frozen green peas
any leftover vegetables
1 cup cooked pasta
fresh basil, torn or chopped

Heat a large soup/stock pot and add oil
Saute onion until just beginning to brown
Add Celery and cook a few minutes
Add garlic and cook one minutes
Add vegetable broth, tomato paste, cabbage, carrots and green beans if using fresh
Cook on medium heat for about 10 minutes
Add zucchini, mushrooms, and spinach if using fresh.
Cook for approximately 10 more minutes or until carrots are tender.
Add canned green beans, frozen peas, frozen spinach, any other leftover vegetables and pasta
Reduce heat and add basil
Continue to cook for a few minutes.
Taste to adjust seasonings.

I like to prepare this up to the point where I would add the frozen, canned or leftover vegetables and then let it set to combine flavors. I reheat about 20 minutes before I'm going to serve it and add the remaining ingredients. Great with crusty french bread and Fresh Parmesan.

Questions about this recipe?