Uncle Bills Vegetarian Minestrone Soup Recipes

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UNCLE BILL'S VEGETARIAN MINESTRONE SOUP



Uncle Bill's Vegetarian Minestrone Soup image

Make and share this Uncle Bill's Vegetarian Minestrone Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Penne

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans or 1 cup you may use other white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Add chopped onion and sauté for 4 minutes or until just lightly browned.
  • Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
  • Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
  • Add macaroni, cover and cook an additional 10 minutes.
  • Adjust spices to suit your taste.
  • Serve hot.

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

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.

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