Vegetarian Minestrone Recipe


Main Ingredient


 Celery stalks2
 Carrot1 Large
 Zucchini1 Medium
 Yellow summer squash1 Medium
 Spanish onion1 Large
 Olive oil1 Tablespoon
 2 leeks, washed twice thoroughly, chopped
 Garlic3 Clove (5gm), finely chopped
 Salt1 Teaspoon
 3 tsp. chopped fresh oregano or 1 tsp. dried oregano leaves
 3 tsp. chopped fresh thyme or 1 tsp.dried thyme leaves
 Bay Leaf1
 2 quarts vegetable stock or water
 Tomatoes1 Can (10oz), diced
 Cooked pasta2 Cup (16 tbs)
 White kidney beans1 Can (10oz)
 Salt and white pepper to taste
 1/2 recipe Pesto Sauce , vegan pesto (no cheese), or store-bought pesto


1. Cut celery, carrot, potato, zucchini, yellow squash, and onion into medium (1/4-inch) dice. In a large soup pot or Dutch oven over medium-high heat, heat the olive oil 1 minute. Add all diced vegetables, leeks, garlic, salt, oregano, thyme, and bay leaf. Cook 10 to 15 minutes until onions turn translucent. Add stock and tomatoes. Bring to a full boil; reduce heat to a simmer and cook 45 minutes, until potato is cooked through and tender.
2. Add cooked pasta and beans. Bring back to a boil for 1 minute. Season to taste with salt and white pepper. Serve in bowls, topped with a teaspoon of pesto. Pass grated Parmesan cheese at the table, if desired.