Vegetable Lover's Minestrone |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This soup is delicious, nourishing and just the thing for warming up on a cool evening. —Debbi Wolf, Dover, Pennsylvania Ingredients:
1 cup chopped onion |
3 tablespoons olive oil |
1 cup thinly sliced carrots |
1 cup chopped celery |
5 garlic cloves, minced |
1-1/2 teaspoons salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/4 teaspoon pepper |
3-1/2 cups water |
2 cups tomato puree |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 cup chopped green pepper |
3 tablespoons dry red wine, optional |
1 cup chopped tomatoes |
1/2 cup minced fresh parsley |
2 to 3 teaspoons sugar |
grated parmesan cheese |
Directions:
1. In a Dutch oven or large saucepan, saute onion in oil until tender. Stir in the carrots, celery, garlic, salt, oregano, basil and pepper. Cover and cook for 8 minutes. Add the water, tomato puree, beans, green pepper and wine, if desired; cover and simmer for 15 minutes.
2. Add the tomatoes, parsley and sugar; cover and simmer 15 minutes longer or until vegetables are tender. Sprinkle with Parmesan cheese. Yield: 8 servings (2 quarts).
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