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Vegetable Lover's Minestrone

Vegetable Lover's Minestrone
This soup is delicious, nourishing and just the thing for warming up on a cool evening. —Debbi Wolf, Dover, Pennsylvania
8 ServingsPrep: 15 min. Cook: 30 min.

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
© Taste of Home 2013

2 of 2

Vegetable Lover's Minestrone (continued)

Directions (continued)

  • longer or until vegetables are tender. Sprinkle with Parmesan
  • cheese. Yield: 8 servings (2 quarts).
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013