Save on Pinterest

Vegetable Lover’s Minestrone

This soup is delicious, nourishing and just the thing for warming up on a cool evening. —Debbi Wolf, Dover, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

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.

Recommended Video

Reviews

Click stars to rate