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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is an excellent minestrone. I got the original recipe from the Moosewood Cookbook. The original recipe called for tomato sauce. I only had spaghetti sauce on hand and I think the end result is very good. The original recipe also called for zucchini and/or eggplant which my family doesn't care for so green beans were substituted. I reduced the amount of olive oil to make it lower in fat. Ingredients:
2 teaspoons olive oil |
2 cups chopped onions |
5 garlic cloves, minced (use fresh garlic only) |
1 1/2 teaspoons salt |
1 stalk celery, chopped |
1 medium carrot, diced |
1 cup green beans, cut into 1-inch pieces |
1 teaspoon oregano |
fresh black pepper |
1 teaspoon basil |
1 medium bell pepper, diced |
4 cups water (more if needed) |
1 (650 ml) jar good spaghetti sauce (meat free) |
1 cup chickpeas, cooked |
1 cup dry pasta (any shape) |
1/2 cup parsley, minced |
parmesan cheese (use soy cheese if vegan) |
Directions:
1. Heat the olive oil in nonstick Dutch oven.
2. Add onion, garlic and salt.
3. Saute over medium heat for about 5 minutes.
4. Add celery, carrot, green beans and seasonings.
5. Cover and cook overy very low heat 10 minutes, stirring occasionally.
6. Add bell pepper, water and spaghetti sauce.
7. Cover and simmer 15 minutes.
8. Add beans and simmer another 5 minutes.
9. Bring to a gentle boil.
10. Add pasta.
11. Stir and cook until pasta is done.
12. Serve topped with parsley and parmesan.
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