Loaded Minestrone
This minestrone is packed with vegetables and is the perfect addition to a fall or winter meal. Serve alongside your favourite sandwich for a hearty lunch or a light supper.
Adapted by Antonia Havey P.Dt from Food: Vegetarian Home Cooking by Mary McCartney
Makes: 4-6 servings
Ingredients:
1 1/2 tablespoons olive or canola oil
1 medium onion, finely chopped
2 stalks of celery, finely chopped
2 large carrots, peeled and finely chopped
2 cloves of garlic, minced
14oz canned diced tomatoes
1 L low-salt or no-salt added vegetable broth
1 can red kidney beans, drained and rinsed
1/4 cup frozen peas
1/2 cup frozen green beans
1 bay leaf
2 tsp dried oregano
1 tsp dried parsley
Salt and pepper to taste
Grated parmesan cheese, to serve
Instructions:
-
Heat the oil in a large saucepan on medium heat.
-
Add the onion, celery, and carrots. Saute for about 5-7 minutes, or until the onion becomes translucent. Do not let vegetables brown.
-
Add the garlic and cook for 30 seconds.
-
Stir in the diced tomatoes, then cover and simmer for 15 minutes, stirring often.
-
Pour in the vegetable stock, kidney beans, peas, and green beans. Add the bay leaf, oregano, and parsley.
-
Bring to a gentle boil, then simmer for 30 minutes. Check half-way through and add more vegetable broth if the soup is too thick.
-
Remove bay leaf, and season with salt and pepper if desired. Keep in mind that flavours will strengthen as the soup is stored.
-
Serve sprinkled with parmesan cheese.