Veggie-Minestrone Soup:
2 garlic cloves
3 carrots
3 sticks celery
3 large potatoes
2 zucchini
2 small yellow onions
1 19oz cannelloni beans (or red beans), rinsed
2 cans Italian stewed diced tomatoes
1 can cut green beans, drained
1 cans sweet corn, drained
1/2 head of cabbage, shredded
1 cup finely chopped parsley
1 tbsp Italian seasoning
1/2 cup olive oil
6 tbsp butter
1 cup vegetable broth (or 3 beef bouillon cubes I use these)
5 cups water (add more water if necessary)
sea salt
pepper
shredded Parmesan cheese
3 cups Ditalini pasta
Peel and finely chop the garlic, onions, potatoes and carrots; chop celery; dice zucchini; chop beans and shred cabbage.
Heat the oil, butter, and Italian seasoning in a large soup pot. Add the onions and parsley and cook on low for about five minutes. Add the garlic and cook for another five minutes or until the onion is soft and golden brown. Add the carrots and cook for another two minutes, stirring occasionally. Add the potatoes and the celery and cook for two minutes, stirring occasionally.
Add the zucchini, corn, beans and cabbage and cook in the same manner. Pour in the water, the vegetable stock (or cubes) and the diced tomatoes. Stir well. Bring to a boil and reduce heat.
Cover and simmer for 1 1/2 hours until the soup is thick and smooth in flavor. Ten minutes before the soup is cooked, add the can of drained and rinsed cannelloni beans (or red beans) and stir well.
Meanwhile, boil a large pot of salted water. Add 1 tbsp of olive oil to the boiling water and drop in the ditalini pasta. Cook to al dente, drain and set aside in a separate bowl.
Once the soup is done, season with salt and pepper to your taste and serve in individual bowls with 1/2 cup of the ditalini noodles. Store the soup in the refrigerator, covered. If you store the noodles in a separate bowl in the fridge the vegetable soup will stay good for up to four days in the fridge.
2 garlic cloves
3 carrots
3 sticks celery
3 large potatoes
2 zucchini
2 small yellow onions
1 19oz cannelloni beans (or red beans), rinsed
2 cans Italian stewed diced tomatoes
1 can cut green beans, drained
1 cans sweet corn, drained
1/2 head of cabbage, shredded
1 cup finely chopped parsley
1 tbsp Italian seasoning
1/2 cup olive oil
6 tbsp butter
1 cup vegetable broth (or 3 beef bouillon cubes I use these)
5 cups water (add more water if necessary)
sea salt
pepper
shredded Parmesan cheese
3 cups Ditalini pasta
Peel and finely chop the garlic, onions, potatoes and carrots; chop celery; dice zucchini; chop beans and shred cabbage.
Heat the oil, butter, and Italian seasoning in a large soup pot. Add the onions and parsley and cook on low for about five minutes. Add the garlic and cook for another five minutes or until the onion is soft and golden brown. Add the carrots and cook for another two minutes, stirring occasionally. Add the potatoes and the celery and cook for two minutes, stirring occasionally.
Add the zucchini, corn, beans and cabbage and cook in the same manner. Pour in the water, the vegetable stock (or cubes) and the diced tomatoes. Stir well. Bring to a boil and reduce heat.
Cover and simmer for 1 1/2 hours until the soup is thick and smooth in flavor. Ten minutes before the soup is cooked, add the can of drained and rinsed cannelloni beans (or red beans) and stir well.
Meanwhile, boil a large pot of salted water. Add 1 tbsp of olive oil to the boiling water and drop in the ditalini pasta. Cook to al dente, drain and set aside in a separate bowl.
Once the soup is done, season with salt and pepper to your taste and serve in individual bowls with 1/2 cup of the ditalini noodles. Store the soup in the refrigerator, covered. If you store the noodles in a separate bowl in the fridge the vegetable soup will stay good for up to four days in the fridge.
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