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Recipes - Connies Minestrone

Recipe Name

Connie's Minestrone

Submitted by

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Recipe Description

My version of vegetarian minestrone based on Williams Sonoma Soups recipe and vegetable combinations from Tassajara Cooking.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	45	Ready In (minutes)	60

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/2	large	Sweet Onion, chopped
2/3	clove	garlic minced
2/3	large	zucchini, chopped
2/3	can	Tomatoes, red, ripe, canned (12 oz) Low sodium
3/4	medium	carrot,chopped
1/2	can (15 oz)	kidney beans, organic, Eden
1/2	can (15 oz)	White kidney (cannelini) beans
1/8	cup	orzo pasta, whole wheat uncooked
1 1/3	tablespoons	olive oil, extra virgin
2/3	teaspoon	basil, dried or fresh, finely chopped
2/3	teaspoon	oregano, dried
2/3	leaf	bay leaf
1/3	teaspoon	sea salt (or table salt)
1/2	individual packet	granulated sugar
2/3	ounce	Parmesan, Freshly Grated
1 1/3	tablespoons	balsamic vinegar
1 1/3	cans (10.75 oz)	vegetable broth low sodium

Steps

Sequence	Step

1	Saute onions in olive oil until translucent
2	Add tomatoes, broth, sugar, oregano, basil, bay leaf, carrots and zucchini and simmer until vegetables are "tender crisp" - approximately 30 minutes.
3	Add cannelini beans including liquid from can
4	Add orzo pasta and cook until done - approximately 8 minutes.
5	add Balsamic vinegar just before serving. Serve with freshly grated parmesan.

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