MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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  • Lynn Dugan

Hearty Minestrone Soup



This is my 40-minute minestrone! The first trick to 40-minutes is using pre-diced cabbage and already minced garlic. The next is proper staging: first cut the celery, onion, and carrots. While this round of veggies is cooking (with added garlic and cabbage), start cutting the next round of veggies: potatoes and zucchini. When these are added, start cooking the noodles, chop the spinach and rinse the beans. There is nothing better than homemade soup on a cold winter night!

Hearty Minestrone (6 main dish servings)

1/4 cup olive oil

1 medium stalk celery, sliced

1 medium onion, diced

6 mini peeled carrots (or one large carrot), sliced

1 clove garlic, minced

1-16 ounce package ‘home-style diced’ cabbage

1-16 ounce can petite diced tomatoes

5 cups vegetable stock

1 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 teaspoon dried oregano leaves

1/4 teaspoon freshly ground pepper

2 medium potatoes, peeled and diced

1 large zucchini, cut into bite-sized pieces

1-15 ounce can red kidney beans, drained

2 cups packed fresh spinach, chopped

1/2 cup grated Parmesan cheese

Heat oil in a heavy saucepan over medium-high heat, cook carrots, celery, onions, garlic, and cabbage until vegetables are slightly browned, about 10 minutes, stirring frequently.

Add tomatoes with their liquid and the next 7 ingredients, over high heat, bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 10-20 minutes. Add beans and spinach, heat thoroughly and season to taste. Serve over cooked elbow noodles. Top with parmesan cheese. Enjoy!

PRINTER FRIENDLY VERSION

#soupsandstews #vegetarian

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