Hearty Meatless Minestrone |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âA friend gave me this quick, healthy recipe, and itâs oh, so tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage.â Ingredients:
1 large onion, chopped |
3 tablespoons olive oil |
2 celery ribs, chopped |
2 medium carrots, chopped |
1 cup chopped cabbage |
1 medium green pepper, chopped |
1 medium zucchini, chopped |
6 garlic cloves, minced |
3-1/2 cups water |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15 ounces) tomato puree |
1 can (8 ounces) tomato sauce |
3 tablespoons dried parsley flakes |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1/2 cup small pasta shells |
fresh basil leaves and shaved parmesan cheese, optional |
Directions:
1. In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired. Yield: 8 servings (3 quarts).
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