Recipe Name Connie's Minestrone Submitted by Guest
Recipe Description My version of vegetarian minestrone based on Williams Sonoma Soups recipe and vegetable combinations from Tassajara Cooking.
Quantity 0 Quantity Unit
Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amount Measure Ingredient
1
medium (2-1/2" dia)Sweet Onion, chopped
1
teaspoongarlic minced
1
largezucchini, chopped
1
canTomatoes, red, ripe, canned (12 oz) Low sodium
1
large (7-1/4" to 8-1/2" long)carrot,chopped
2/3
can (15 oz)kidney beans, organic, Eden
2/3
can (15 oz)White kidney (cannelini) beans
1/4
cuporzo pasta, whole wheat uncooked
2
tablespoonsolive oil, extra virgin
1
teaspoonbasil, dried or fresh, finely chopped
1
teaspoonoregano, dried
1
leafbay leaf
1/2
teaspoonsea salt (or table salt)
1
teaspoongranulated sugar
1
ounceParmesan, Freshly Grated
2
tablespoonsbalsamic vinegar
2.5
cups (8 fl oz)vegetable broth low sodium
Steps
Sequence Step
1Saute onions in olive oil until translucent
2Add tomatoes, broth, sugar, oregano, basil, bay leaf, carrots and zucchini and simmer until vegetables are "tender crisp" - approximately 30 minutes.
3Add cannelini beans including liquid from can
4Add orzo pasta and cook until done - approximately 8 minutes.
5add Balsamic vinegar just before serving. Serve with freshly grated parmesan.