[recipes] Classic Minestrone (vegan)

[Guest guest]

This is so good. Had to share it from a cookbook I am currently in

love with.

Only thing I changed was, in the part where it says to add the canned

beans,

it states to add the liquors.... I guess meaning you don't rinse the

salty ick

off? Can I just say " ew " . *lol* #1 I do NOT like to use canned beans

much. #2

If I am going to use them I cannot abide by not rinsing off the ick.

 

Classic Minestrone

 

1 large leek, thinly sliced

2 carrots, chopped

1 zucchini, thinly sliced

4 oz whole green beans, halved

2 stalks celery, thinly sliced

3 Tbs olive oil

6 cups vegetable broth or stock

1 can (14 oz) tomatoes, chopped

1 tsp dried basil

1/2 tsp dried thyme

Salt abd freshly ground black pepper

1 can (14 oz) cannellini or kidney beans

1/2 cup small pasta shapes or macaroni

Fresh Parmesan cheese, finely grated (optional) and fresh parsley,

chopped,

to garnish.

 

1. Put all the fresh vegetables in a large saucepan with the olive

oil. Heat until

sizzling, then cover, lower the heat and sweat the vegetables for 15

minutes,

shaking the pan occasionally.

 

2. Add the stock (use water if desired), tomatoes, herbs and

seasoning. Bring

to a boil, replace lid and simmer gently for about 30 minutes.

 

3. Add the beans and the pasta, and simmer for another 10 minutes.

Check

seasoning and serve hot, sprinkle with Parmesan cheese (if using) and

parsley.

 

Yield: 4 servings

 

By: Christine Ingram ' Vegetarian and Vegetable Cooking'

 

~ feral ~

 

A stumble may prevent a fall.

~ English Proverb