This recipe for traditional Italian soup may have quite a few ingredients,
but it couldn't be easier to prepare. Plus, it's packed with wonderful
flavor and nutrition. --- Margaret Shauers, Great Bend, Kansas"Amazingly filling and delicious! I added brown rice and a whole 32 ounce carton of veggie broth. I also reduced the water by 3 ounces and replaced 2 tablespoons of butter with garlic infused olive oil. " - Kellviolin
Yield: 9 Ready in 45 minutes
favorite of 58 people 30 people want to try
Verified by stevemur
|1 mediumOnion; chopped|
|3/4 cupcelery; sliced|
|2 mediumcarrots; sliced|
|2 14.5-oz cansstewed tomatoes|
|2 14.5-oz canschicken broth|
|4 cupscabbage; shredded|
|1 mediumpotato; peeled and diced|
|2 clovesGarlic; minced|
|1 tablespoonDried basil|
|2 1/4 teaspoonsDried Oregano|
|2 teaspoonsparsley flakes; fresh or dried|
|1 pinchCayenne pepper|
|1 16-oz cankidney beans; rinsed and drained|
|1/2 cupRice; cooked|
Meatless Minestrone Preparation
In a Dutch oven or soup kettle, saute onion, celery and carrots in butter until vegetables are tender.
Add tomatoes, broth, water, cabbage, potato and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1 hour. Stir in beans and rice; heat through.
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