Live By Living's vegetarian minestrone soup is adapted from the classic version published in Gourmet magazine. Omit the Parmesan cheese for a vegan version. Makes about 12 16-oz. servings.
Ingredients
1. In a heavy kettle cook the onion in oil, stirring occasionally until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes.
2. Add the zucchini and the potatoes and cook for 4 minutes, stirring occasionally.
3. Add the cabbage and the kale and cook until the cabbage is wilted.
4. Add the beans, tomatoes and the broth.
5. Simmer the soup, covered, for 1 hour. Taste and correct for salt and pepper.
6. Serve with grated parmesan and crusty bread if desired.
Ingredients
- 1 teaspoon salt
- 1/2 cup olive oil
- 2 onions, chopped
- 3 large carrots, cut into 1/2-inch dice
- 3 ribs of celery, cut into 1/2-inch dice
- 5 garlic cloves, chopped fine
- 2 zucchinis, scrubbed and cut into 1/2-inch dice
- 1 pound boiling potatoes, cut into 1/2-inch dice (peeling optional)
- 2 cups shredded green cabbage
- ½ -- 1# pound kale, rinsed, drained, stems discarded, and the leaves chopped
- 3 14-oz. cans diced tomatoes, rinsed and drained (or use the liquid if you want more tomato flavor)
- 9 cups vegetable broth (preferably low-salt. We like Not-Chick’n bouillon)
- 2 cans drained and rinsed cannellini beans (or substitute another whit bean like Great Northern)
- freshly grated Parmesan
1. In a heavy kettle cook the onion in oil, stirring occasionally until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes.
2. Add the zucchini and the potatoes and cook for 4 minutes, stirring occasionally.
3. Add the cabbage and the kale and cook until the cabbage is wilted.
4. Add the beans, tomatoes and the broth.
5. Simmer the soup, covered, for 1 hour. Taste and correct for salt and pepper.
6. Serve with grated parmesan and crusty bread if desired.
