Minestrone Soup

Minestrone Soup

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 8-10 People

Ingredients

  1. 2 Tbl Olive Oil
  2. 1 medium Onion, chopped (1c)
  3. 1/4 C Fennel bulb, diced
  4. 2 Tbl Garlic, minced
  5. 1 tsp Fennel seed
  6. 1 tsp Fennel seed
  7. 1 tsp Rosemary, fresh, minced
  8. 1 tsp Thyme, fresh, minced (1/2 tsp dried)
  9. 7 C Filtered water or vegetable stock
  10. 2 C Crushed tomatoes or chopped Roma tomatoes
  11. 1 C Garbanzos, cooked
  12. 1 C Kidney beans, cooked
  13. 1 C Red potatoes, 1/2″ cubes
  14. 1/2 C Celery, chopped
  15. 1/2 C Parsnip, roasted, 1/2″ cubes (optional)
  16. 1/2 C Carrots, chopped
  17. 1/2 C Zucchini, chopped
  18. 1/2 C Summer squash, chopped
  19. 1/4 C Shoyu, or to taste
  20. 2 Tbl Tomato paste
  21. 1 C Elbow pasta or rotini, wheat-free
  22. 2 Tbl Italian parsley, minced
  23. 1 Tbl Basil, minced
  24. 1 Tbl Balsamic vinegar
  25. 2 tsp Nutritional yeast
  26. 2 tsp Oregano, minced (or 1 tsp dry)
  27. 1 tsp Sea salt, or to taste
  28. 1/2 tsp Black pepper, ground to taste

Instructions

Place oil in a large pot on medimum heat. Add onion, fennel bulb, garlic, fennel seed, thyme and rosemary, cook for 5 minutes, stirring occasionally.

Add filtered water or stock, tomatoes, beans, potato, celery, parsnip, carrot and squashes, cook until vegetables are just soft, approximately 25 minutes, stirring occasionally.

Add tomato paste, pasta & herbs and cook until pasta is done, approximately 10 minutes, stirring occasionally.

Serving suggestions

Top with additional nutritional yeast before serving.

Serve with Focaccia Bread cut into triangles. Baste with Basting Sauce and minced garlic while banking.

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