Sunday, March 2, 2008
This was such great soup - it had a little of everything in it since I was using two recipes and sort of just making it up as I went! :) Great for cleaning out the fridge! I used white wine in this recipe which was great, but I think next time I'd use red instead. I think it would go a little better with the kidney beans and tomatoes in this soup.
Like hubby's beef stew, I was really wishing I had some great Italian bread to go with this... sigh
Oh my gosh, I made a TON of soup! I think this would be enough for 6! Good thing I can freeze it...
2 garlic cloves, minced
1/2 tbsp. olive oil
1 1/2 cups vegetable broth
1/3 cup pasta (I used rotini)
1/2 (14.5 ounce) can tomatoes
1 cup diced zucchini
1 stalk celery, chopped
1/4 cup onion, chopped
2 carrots, sliced
1/2 (15 ounce) can kidney beans
1 1/3 cup white wine (thinking back, that was probably way too much! Hello drunken veggies! lol)
1/8 tsp. dried basil
1/8 tsp. dried oregano
1. Cook the garlic in the oil in a large saucepan or Dutch oven over medium heat for 30 seconds or until fragrant. Add the onion, celery and carrots. Cook over medium heat for 5 minutes, stirring often.
2. Add the wine and pasta. Cook 2 minutes more. Add the vegetable broth and stir well. Mix in the tomatoes, beans, zucchini, bay leaf, oregano, and dried basil. Bring to a boil and cook for 10 minutes. Reduce the heat and simmer for an additional 5 minutes or until all the veggies are tender.
Serve with Parmesan cheese if desired (of course, it won't be vegan if you add the cheese!)
I used the Quick Minestrone recipe from Cooking Pleasures Magazine (oops.. forgot to write down the month/year when I ripped this out of the magazine and the website no longer tells that..)
I also used the Minestrone Soup with Basil Pesto recipe from Ingrid Croce's The San Diego Restaurant Cookbook.