Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Minestrone

Recipe Name

Minestrone

Submitted by erinmtuttle
Recipe Description An abridged version from "Vegan Soups and Hearty Stews" by Nava Atlas
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 60 Ready In (minutes) 80
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
tablespoonolive oil, extra virgin
7
1/2
slicesLeeks
3/4
clovegarlic minced
1/3
mediumcarrots diced
1/4
cup, stripscelery, diced
2
ouncespenne (1 cup)
1/4
medium (2-1/4" to 3-1/4" dia.)potatoes
1/4
can (14 oz), ready-to-serveTomatoes, canned, diced, Italian-style, undrained
1/4
can, 15 oz (303 x 406)tomato sauce - 8 oz can Italian style
1/4
glass (3.5 fl oz)red wine (sherry)
1/4
cup, choppedzucchini, diced
2
1/4
leavesSpinach
1/2
leafbay leaf
1/4
teaspoonoregano
1/8
teaspoonbasil
1/8
teaspoonmarjaram
1/4
cupgreen beans,frozen
1/2
cubevegetable bouillon
Steps
Sequence Step
1Heat the oil olive in a soup pot. Add the onions and saute over medium-low heat until translucent. Add the garlic and continue to saute until both are golden.
2Add the carrots, celery, zucchini, spinach, potatoes and pasta, along with just enough water to cover. Stire in the tomatoes, tomato sauce, wine, bay leaves, spices and boullion cube. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are just done, about 20-25 minutes.
3Add the already prepared kidney beans and green beans. Adjust the consistency with more water as needed if the soup is too crowded, the season with salt and pepper to taste.
4Simmer over low heat or at least another 20-30 minutes, or until the vegetables are completely tender but not overdone. Discard the bay leaves and serve.
5Garnish with parsley and parmesan cheese.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com