Vegetarian Minestrone Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Recipe from The Higher Taste that I haven't tried yet. If anyone tries it, please let me know how it is. Ingredients:
2 tablespoons olive oil |
1 cup tomato (skinned and diced) |
1/2 cup dried garbanzo beans (soaked overnight) |
1/4 cup basil leaves |
1 parsley sprig (chopped) |
9 cups water |
1 carrot (peeled and diced) |
1 celery (diced) |
1 cup red potatoes (diced) |
1 large zucchini (diced) |
1 cup shredded cabbage |
salt |
fresh ground pepper |
1/2 cup barley |
1/2 cup parmesan cheese |
1/2 teaspoon garlic powder or 1/2 teaspoon hing |
Directions:
1. Heat oil in large saucepan, add garlic powder and cabbage. Saute for 1 minute.
2. Add tomatoes, chick-peas, basil, parsley, and water. Bring to a boil, cover, and simmer for 1 hour.
3. Add carrots and celery and cook for 20 more minutes.
4. Add remaining ingredients, except for cheese. Cook 45 more minutes. Add salt to taste.
5. Let the soup stand for 15 minutes. Stir in Parmesan cheese and serve hot.
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