Katzens Minestrone Vegetarian Recipes

VEGETARIAN MINESTRONE

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
• Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

VEGETABLE MINESTRONE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

KATZEN'S MINESTRONE (VEGETARIAN)

Steps:

• Part One: The Broth.
• Remove the papery skins from the garlic heads and break them into cloves.
• Whack the cloves with the broad side of a wide knife.
• Combine everything up to and including the thyme in a large pot and bring to a boil.
• Cover, lower the heat, and simmer for an hour.
• Strain the stock and use right away, or refrigerate in a sealed container for up to four days, or freeze up to six months.
• Part Two: The Soup.
• Sauté onions in oil, until they are starting to soften.
• Add carrots, peppers, zucchini, garlic, basil, oregano, chili flakes, and turn down to medium-low and cover, stirring frequently, until the veggies start to soften a bit.
• Add diced tomatoes and broth, and season with salt and pepper.
• Bring to a simmer, cover, and allow to cook for 45 minutes or so.
• Add drained and rinsed beans.
• Add pasta, and cool immediately or pasta will start to break down and fall apart.

SLOW-COOKER VEGETARIAN MINESTRONE

Steps:

• Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
• Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
• If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

KARI'S VEGETARIAN MINESTRONE

Steps:

• Saute oil and garlic in a large pot over medium-low heat until fragrant, about 2 minutes. Add onion and saute for 2 to 3 minutes. Add carrots and saute for 3 minutes, followed by zucchini, mushrooms, and finally potato. Add more oil if necessary.
• Stir in diced tomatoes, tomato sauce, and spinach; cook for 3 minutes. Stir in vegetable broth, water, kidney beans, basil, oregano, thyme, cayenne, salt, and pepper. Bring to a simmer. Reduce heat to low and simmer for 1 hour; the more simmer time the better.

VEGETARIAN MINESTRONE

Steps:

• In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
• Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
• Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.

VEGETARIAN MINESTRONE

Steps:

• Place onion in saucepan with one tablespoon water and saute until clear.
• Add remaining water and vegetables and bring to the boil.
• Cover, reduce heat to medium-low and cook for 25 minutes.
• Add macaroni, cover and cook for another 10 minutes.
• Place in large bowls, sprinkle with cheese, and serve with crusty bread.

EASY SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
• Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
• Add ditalini and cook for 1 more hour. Stir in pesto and serve.