Minestrone
Serves 8
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 tsp garlic, minced
- 6 cups vegan vegetable stock
- 1 butternut squash, peeled, seeded and cut into cubes or 2 lbs russet potatoes, peeled and cut into cubes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 bay leaf
- 1 sprig fresh thyme
- 1 14-ounce can crushed plum tomatoes
- 2 14-ounce cans white cannellini beans
- 1/2 lb green beans or zucchini, cut into 1-inch pieces
- 1/2 bunch kale, leaves only, cut into bite-sized pieces
- 3 cups slightly undercooked pasta (fusilli or penne)
- Salt and pepper
In a large pot, heat olive oil over high heat. Saute the onions, celery, carrots, and garlic until soft, 4-5 minutes.
Add stock, squash or potatoes, herbs, and tomatoes and simmer for 20 to 30 minutes. Add the white beans, green beans or zucchini, kale, and pasta and cook for another 10 minutes. Season to taste with salt and pepper.
Bon appetit!
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