Vegetarian Minestrone Recipe
Ingredients
| Celery stalks | 2 | |
| Carrot | 1 Large | |
| Potato | 1 | |
| Zucchini | 1 Medium | |
| Yellow summer squash | 1 Medium | |
| Spanish onion | 1 Large | |
| Olive oil | 1 Tablespoon | |
| 2 leeks, washed twice thoroughly, chopped | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| Salt | 1 Teaspoon | |
| 3 tsp. chopped fresh oregano or 1 tsp. dried oregano leaves | ||
| 3 tsp. chopped fresh thyme or 1 tsp.dried thyme leaves | ||
| Bay Leaf | 1 | |
| 2 quarts vegetable stock or water | ||
| Tomatoes | 1 Can (10oz), diced | |
| Cooked pasta | 2 Cup (16 tbs) | |
| White kidney beans | 1 Can (10oz) | |
| Salt and white pepper to taste | ||
| 1/2 recipe Pesto Sauce , vegan pesto (no cheese), or store-bought pesto | ||
Directions
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.
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.
Chef
