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Vegetable Minestrone

What you need

  1. Olive Oil
  2. 1 large onion, chopped
  3. 2-3 garlic cloves, chopped
  4. 2 stalks celery, sliced
  5. 2 32 oz. cartons Imagine organic vegetable broth
  6. 1 - 2 tbl tomato paste
  7. 1/4 head cabbage, chopped
  8. 3 carrots, chopped
  9. 1/2 lb fresh or 1 14 oz. can green beans
  10. 4 zucchini, sliced 1/2 inch thick
  11. 1/2 lb. fresh crimini mushrooms, cut into 1/2 in pieces
  12. 6 oz. fresh spinach or 1/2 package frozen, thawed & drained
  13. 1/2 - 1 cup frozen green peas
    14. any leftover vegetables
  14. 1 cup cooked pasta
  15. fresh basil, torn or chopped

How to make it

  1. Heat a large soup/stock pot and add oil
  2. Sauté onion until just beginning to brown
  3. Add Celery and cook a few minutes
  4. Add garlic and cook one minutes
  5. Add vegetable broth, tomato paste, cabbage, carrots and green beans if using fresh
  6. Cook on medium heat for about 10 minutes
  7. Add zucchini, mushrooms, and spinach if using fresh.
  8. Cook for approximately 10 more minutes or until carrots are tender.
  9. Add canned green beans, frozen peas, frozen spinach, any other leftover vegetables and pasta
  10. Reduce heat and add basil
  11. Continue to cook for a few minutes.
  12. 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.

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