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

Ingredients Amount Measure Ingredient 1 medium (2-1/2" dia) Sweet Onion, chopped 1 teaspoon garlic minced 1 large zucchini, chopped 1 can Tomatoes, 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 cup orzo pasta, whole wheat uncooked 2 tablespoons olive oil, extra virgin 1 teaspoon basil, dried or fresh, finely chopped 1 teaspoon oregano, dried 1 leaf bay leaf 1/2 teaspoon sea salt (or table salt) 1 teaspoon granulated sugar 1 ounce Parmesan, Freshly Grated 2 tablespoons balsamic vinegar 2.5 cups (8 fl 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.