Vicki's Lawrence's Minestrone Soup

12
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"She is one of the funniest people on the planet Vegan if you don't use cheese vegetarian if you do"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (476.2 g)
  • Calories 252.9
  • Total Fat - 4.1 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 5.3 mg
  • Sodium - 1007 mg
  • Total Carbohydrate - 42.5 g
  • Dietary Fiber - 13 g
  • Sugars - 6.8 g
  • Protein - 14.3 g
  • Calcium - 192.1 mg
  • Iron - 4.4 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.3 mg

Step 1

In a large soup pot

Step 2

Heat the oil.

Step 3

Sauté the leek,onion and garlic until softened

Step 4

Stir in the carrot, celery, and potato and sauté for 5 minutes.

Step 5

Stir in the beans, tomatoes, 6 cups of water, veggie broth, herbs, salt, and ground pepper,(season to taste)

Step 6

Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.

Step 7

Return the soup to a boil, and stir in the pasta.

Step 8

Cook for 10 minutes; then stir in the cabbage and zucchini, and cook until the cabbage is tender about 6 minutes.

Step 9

Ladle the soup into heated bowls and garnish with the cheese.

Tips & Variations


No special items needed.

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