Vegetarian Minestrone Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Water | 3 Cup (16 tbs) | |
| Zucchini | 2 Cup (16 tbs), diced | |
| Carrot | 1 Cup (16 tbs), diced | |
| 1 cup drained canned cannellini beans or other white beans | ||
| Celery | 3/4 Cup (16 tbs), diced | |
| Dried basil | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| 1/8 teaspoon coarsely ground pepper | ||
| Diced tomatoes | 1 Can (10oz), undrained | |
| Garlic | 1 Clove (5gm), minced | |
| Elbow macaroni | 1/4 Cup (16 tbs), uncooked | |
| 1 tablespoon plus 1 teaspoon grated Parmesan cheese | ||
Directions
Heat oil in a large saucepan over medium-high heat until hot.
Add onion; saute 4 minutes or until lightly browned.
Add water and next 10 ingredients to saucepan; bring to a boil.
Cover, reduce heat to medium-low, and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes.
Ladle into individual bowls, and sprinkle with cheese.
Add onion; saute 4 minutes or until lightly browned.
Add water and next 10 ingredients to saucepan; bring to a boil.
Cover, reduce heat to medium-low, and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes.
Ladle into individual bowls, and sprinkle with cheese.
Chef
