Minestrone

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* Exported from MasterCook *

 

Minestrone

 

Recipe By : Nava Atlas at http://www.vegkitchen.com 1/01

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables Potatoes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 medium onions -- finely chopped

2 cloves garlic -- minced

2 medium carrots -- peeled and diced

2 medium celery stalks -- diced

1 handful celery leaves -- chopped

2 medium potatoes -- peeled and diced

2 cups shredded white cabbage

14 ounces canned diced tomatoes -- undrained

up to 16-ounces

1 cup tomato sauce

1/4 cup dry red wine -- optional

2 bay leaves

2 teaspoons Italian herb mix

1 pound canned chickpeas -- drained and rinsed

1 cup frozen green peas -- thawed

2 tablespoons minced fresh parsley

Salt and freshly ground pepper -- to taste

 

8 or more servings

 

Filling and flavorful, this Italian vegetable soup becomes a meal in itself

when served with a robust bread such as Focaccia Bread (see separate

recipe). It keeps exceptionally well and develops flavor as it stands.

 

Heat the oil in a soup pot. Add the onions and garlic and sauté over

moderate heat until the onions are golden. Add the carrots, celery, celery

leaves, potatoes, and cabbage, along with just enough water to cover. Add

the tomatoes, tomato sauce, optional wine, bay leaves, and seasoning

mix. Bring to a simmer, then simmer gently, covered, until the vegetables

are just done, about 45 minutes. Add the chickpeas, green peas, and

parsley. Correct the consistency with more water if necessary, then season

to taste with salt and pepper. Simmer over low heat for at least another

20 to 30 minutes, or until the vegetables are completely tender, but not

overdone.

 

Adapted from Nava Atlas' Vegetarian Soups for All Seasons

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