Tuesday, March 22, 2011

Vegetarian Minestrone

This is one of those dishes that when you put it on your menu, it’s all you can think about.  I found a version of the recipe on Thursday and have been thinking about it since.  Now it’s made and in the pot waiting for Craig to get home.  

Since I love to bake, but can’t seem to make a loaf of bread that is enjoyable, I purchased a parbaked loaf of Potato Rosemary, frozen from the local super store (Fred Meyer!!!) and it’s in the oven finishing off.  Can’t wait.  It is such an super easy recipe, that I’m sure you al l will enjoy.  Check it out.

Vegetarian Minestrone
A very tasty minestrone recipe that’s completely meatless. This soup is thick and hearty, and once you’ve had a decent plateful you are quite full. An excellent winter night’s evening meal!

4 medium carrots, peeled and cut into 1/4 inch rounds
4 garlic cloves, minced
1 onion, finely chopped
1 (28 ounce) can crushed tomatoes
½ each red, yellow and orange pepper, diced
½ -1 teaspoon dried basil (used fresh and doubled the amount)
½ teaspoon dried marjoram
½ -1 teaspoon dried oregano (used fresh and doubled the amount)
¼  teaspoon pepper
2 boxes vegetable stock
1 lb small macaroni noodles or other small pasta
10 ounces spinach (fresh or frozen), cut into thin strips
1 (16 ounce) can kidney beans, undrained
¼ cup packed fresh parsley, minced
Grated parmesan cheese (for topping)

1. Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
2. Stir occasionally and add a little stock or water if necessary to prevent scorching.
3. Add the vegetable stock, tomatoes, peppers, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
4. Add the pasta and cook for about 10 minutes (until tender).
5. Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
6. Serve with grated parmesan cheese on the side to sprinkle on top, if desired.

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