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Vegetable Lover's Minestrone Recipe

This soup is delicious, nourishing and just the thing for warming up on a cool evening. —Debbi Wolf, Dover, Pennsylvania

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Vegetable Lover's Minestrone Recipe

Prep: 15 min. Cook: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

1 cup chopped onion
3 tablespoons olive oil
1 cup thinly sliced carrots
1 cup chopped celery
5 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
3-1/2 cups water
2 cups tomato puree
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup chopped green pepper
3 tablespoons dry red wine, optional
1 cup chopped tomatoes
1/2 cup minced fresh parsley
2 to 3 teaspoons sugar
Grated Parmesan cheese

Directions

In a Dutch oven or large saucepan, saute onion in oil until tender. Stir in the carrots, celery, garlic, salt, oregano, basil and pepper. Cover and cook for 8 minutes. Add the water, tomato puree, beans, green pepper and wine, if desired; cover and simmer for 15 minutes.
Add the tomatoes, parsley and sugar; cover and simmer 15 minutes longer or until vegetables are tender. Sprinkle with Parmesan cheese. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 144 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 609 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Vegetable Lover's Minestrone in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p140