Vegetarian Minestrone

5
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"This is my take on a recipe from the Moosewood Cookbook."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (729.6 g)
  • Calories 557
  • Total Fat - 16.6 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 26.3 mg
  • Sodium - 1429.2 mg
  • Total Carbohydrate - 83.9 g
  • Dietary Fiber - 14.2 g
  • Sugars - 33.5 g
  • Protein - 21.6 g
  • Calcium - 358.9 mg
  • Iron - 8.1 mg
  • Vitamin C - 94.4 mg
  • Thiamin - 0.4 mg

Step 1

Heat the olive oil in nonstick Dutch oven; add onion, garlic and salt; saute over medium heat for about 5 minutes.

Step 2

Add celery, carrot, zucchini, eggplant or green beans and seasonings; cover and cook over very low heat 10 minutes, stirring occasionally.

Step 3

Add bell pepper, mushrooms, water and spaghetti sauce; cover and simmer 15 minutes.

Step 4

Add beans and simmer another 5 minutes.

Step 5

Bring to a gentle boil, add pasta; stir and cook until pasta is done.

Step 6

Serve topped with parsley and Parmesan.

Tips & Variations


No special items needed.

Related

Engrossed

Very nice hearty healthy soup! I made this as directed with the green beans option. My only problem was that there didn't seem to be enough liquid, so I added about 2 more cups and it was fine when served right away, but the noodles sucked up the remaining liquid for leftovers. Great served with crusty french bread and butter! Made for the Billboard recipe tag game.

review by:
(2 Dec 2012)