Minestrone Soup
A cornerstone of Italian cooking, Minestrone literally means "big soup" - many ingredients are combined to create this hearty soup. Traditionally, seasonal vegetables are used so there is no "set" recipe for Minestrone, making it the perfect dish for our CSA program!
3 T. olive oil
1 c chopped onion
1/2 c chopped celery
1/4 - 1/2 c chopped fennel (plus a few fronds)
1 large diced, peeled potato
4 cloves minced garlic
4 c vegetable broth
1 can kidney beans
1 can cannellini or white beans
1 can diced tomatoes with oregano and basil
1/2 c sliced red or orange carrots
2 T. minced parsley
1/4 tsp. thyme (fresh or dried)
3 c hot water
4 cups of cut spinach, kale, cabbage or other greens
Fresh ground pepper, salt and parmesan cheese (to taste)
Saute onion, garlic, celery, and fennel in the olive oil for about 5 minutes until the onions start to turn translucent. Add vegetable broth, tomatoes, beans, carrots, potatoes, (and any other hard veggies) water and spices and bring to a boil, then reduce heat to simmer for about 20 minutes or until the potatoes are tender. Add greens and cook for another 10 minutes or until greens are tender. Garnish with freshly ground pepper, salt (optional) and grated parmesan cheese (optional).
Get creative - add more vegetables and more beans if you are a vegan or vegetarian to increase the protein. Some like pasta in their Minestrone - 1/2 - 1 cup of small shells or penne work well in this soup. Add mini meatballs or sausage. Make it your Minestrone!
3 T. olive oil
1 c chopped onion
1/2 c chopped celery
1/4 - 1/2 c chopped fennel (plus a few fronds)
1 large diced, peeled potato
4 cloves minced garlic
4 c vegetable broth
1 can kidney beans
1 can cannellini or white beans
1 can diced tomatoes with oregano and basil
1/2 c sliced red or orange carrots
2 T. minced parsley
1/4 tsp. thyme (fresh or dried)
3 c hot water
4 cups of cut spinach, kale, cabbage or other greens
Fresh ground pepper, salt and parmesan cheese (to taste)
Saute onion, garlic, celery, and fennel in the olive oil for about 5 minutes until the onions start to turn translucent. Add vegetable broth, tomatoes, beans, carrots, potatoes, (and any other hard veggies) water and spices and bring to a boil, then reduce heat to simmer for about 20 minutes or until the potatoes are tender. Add greens and cook for another 10 minutes or until greens are tender. Garnish with freshly ground pepper, salt (optional) and grated parmesan cheese (optional).
Get creative - add more vegetables and more beans if you are a vegan or vegetarian to increase the protein. Some like pasta in their Minestrone - 1/2 - 1 cup of small shells or penne work well in this soup. Add mini meatballs or sausage. Make it your Minestrone!
Posted by CSACulinaryFairy at 02-10-2011 
Categories: Vegan, Vegetarian, Soup Recipes
Tags: spinach kale fennel Cabbage Carrots
Categories: Vegan, Vegetarian, Soup Recipes
Tags: spinach kale fennel Cabbage Carrots
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