Minestrone

Category

 1 tbsp vegetable oil
 2 cloves of garlic, finely chopped
 ¾ cup diced onion
 3 cups chopped cabbage, one half of medium head
 2 cups diced zucchini
 1 cup diced carrots
 1 cup diced celery
 4 cups vegetable broth
 4 cups tomato juice
 1 cup dry red wine
 1 tbsp dried basil leaves
 1 tsp salt
 ½ tsp dried oregano leaves
 ¼ tsp pepper
 1 can (28 oz.) crushed tomatoes
 1 can garbanzo beans, rinsed and drained
 Grated Parmesan cheese for topping

1

Heat the vegetable oil on medium in a Dutch oven. Cook garlic and onion, until the onion becomes transparent. Stir in remaining ingredients, except cheese. Heat to boiling, then reduce the heat, cover and simmer for an hour. Top each bowl of soup with the grated parmesan.
This recipe easily feeds 8 or freezes well too.

Ingredients

 1 tbsp vegetable oil
 2 cloves of garlic, finely chopped
 ¾ cup diced onion
 3 cups chopped cabbage, one half of medium head
 2 cups diced zucchini
 1 cup diced carrots
 1 cup diced celery
 4 cups vegetable broth
 4 cups tomato juice
 1 cup dry red wine
 1 tbsp dried basil leaves
 1 tsp salt
 ½ tsp dried oregano leaves
 ¼ tsp pepper
 1 can (28 oz.) crushed tomatoes
 1 can garbanzo beans, rinsed and drained
 Grated Parmesan cheese for topping

Directions

1

Heat the vegetable oil on medium in a Dutch oven. Cook garlic and onion, until the onion becomes transparent. Stir in remaining ingredients, except cheese. Heat to boiling, then reduce the heat, cover and simmer for an hour. Top each bowl of soup with the grated parmesan.
This recipe easily feeds 8 or freezes well too.

Minestrone

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