Hearty Vegetarian Minestrone (#1073)

Serves
Ready
16
2.2
Hours
Prep
Cook
10
Minutes
2
Hours
Categories
None
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Ingredients

  • 2 tablespoons Extra-Virgin Olive Oil
  • 6 Carrots sliced on the bias
  • 4 stalks Celery diced
  • 2 medium Yellow Onion diced
  • 15 oz Chickpeas (Garbanzo Beans) drained
  • 30 oz Canned Kidney Beans drained
  • 56 oz Tomatoes, Canned With Juice diced
  • 4 cloves Garlic minced
  • 8 cups Vegetable Stock
  • 4 cups Water
  • 4 tablespoons Italian Parsley chopped
  • 3 tablespoons Basil dried
  • 1 Tbsp Oregano dried
  • 1/2 tsp Sage dried
  • 4 whole Bay Leaves
  • 1 pound Pasta Shells brown rice or whole wheat
  • 15 oz Green Peas frozen
  • 1 Parmesan Rind to add to stock, optional
  • 1 Salt to taste
  • 1 Black Pepper to taste

Directions

  1. Heat the olive oil in a large stock pot over medium heat.
  2. Add the garlic, onion, celery and carrots. Cook stirring frequently until the vegetables are beginning to soften for about 10 minutes. Do not brown.
  3. Add tomatoes, beans, chick peas vegetable stock and water. Add the parmesan rind if using. Raise heat to high and bring to a boil.
  4. Turn heat to low to maintain a steady simmer.
  5. Add the bay leaves, basil, oregano, sage and italian parsley.
  6. Cover and let simmer slowly for 1 to 2 hours.
  7. Meanwhile prepare the brown rice pasta shells according to package directions. Drain and rinse with cold water to stop the cooking.
  8. Just before the soup is finished add the frozen green peas and pasta.
  9. Taste and adjust seasoning adding salt and pepper as desired. Check how much salt your canned tomatoes have you may not need to add much salt at all, if any.
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