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Gallery Vegetarian Minestrone Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 tablespoon olive oil, plus more for drizzling 1 medium onion, diced 1 large leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and washed well 1 medium carrot, sliced crosswise 1/4 inch thick 2 garlic cloves, minced 1 medium zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick 1/4 small head cabbage, halved lengthwise and shredded 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 can (14.5 ounces) diced tomatoes Coarse salt and ground pepper 1 can (19 ounces) kidney beans, drained and rinsed 4 ounces small elbow macaroni Grated Parmesan cheese, for garnish
Gallery Vegetarian Minestrone
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Vegetarian Minestrone
Vegetarian Minestrone
Vegetarian Minestrone
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon olive oil, plus more for drizzling 1 medium onion, diced 1 large leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and washed well 1 medium carrot, sliced crosswise 1/4 inch thick 2 garlic cloves, minced 1 medium zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick 1/4 small head cabbage, halved lengthwise and shredded 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 can (14.5 ounces) diced tomatoes Coarse salt and ground pepper 1 can (19 ounces) kidney beans, drained and rinsed 4 ounces small elbow macaroni Grated Parmesan cheese, for garnish
Directions
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.
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All Reviews for Vegetarian Minestrone
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All Reviews for Vegetarian Minestrone
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
