Minestrone Soup Parve Recipes

Steps:

• Heat oil in a stock pot and saute the garlic and onion until transparent.
• Add the carrots, potatoes, zucchini and herbs and saute for 5 minutes, stirring occasionally.
• Add the tomatoes and stock.
• Bring to a boil then reduce to a simmer.
• Simmer for 20 minutes uncovered.
• Add the green beans, cover and simmer another 5 minutes.
• Uncover and remove the bay leaf.
• Add the pasta and cook until tender.
• Add water or more stock if necessary.
• Add the Great Northern Beans and simmer another 5 minutes.
• Season to taste with salt and pepper.

Steps:

• Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
• Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

Steps:

• In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
• Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.