Vicki's Lawrence's Minestrone Soup

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

Recipe: #39690

October 19, 2022



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

Original is 12 servings

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 by Step Method

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


No special items needed.

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