Boca Vegetarian Minestrone Soup Recipes

VEGETARIAN MINESTRONE

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
• Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

VEGETARIAN MINESTRONE SOUP

Steps:

• Heat olive oil in pan and add onions, celery, zucchini, carrots until onion is translucent.
• Add the garlic and cook 1 minute.
• Add the 4 cups of water and dried spices and bring to boil and simmer for about 10 minutes
• Add tomatoes and beans and ditalini and simmer for another 10 minutes.
• Check seasoning and add salt to taste.

BOCA VEGETARIAN MINESTRONE SOUP RECIPE

Steps:

• Bring all ingredients except pasta to boil in Dutch oven or large deep skillet on medium-high heat, stirring occasionally.
• Simmer on medium-low heat 15 to 20 min. or until crumbles are heated through (160ºF) and carrots are crisp-tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta. Stir into soup.

VEGETARIAN MINESTRONE SOUP

Steps:

• Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to 1 hour, or until vegetables are tender, stirring occasionally.
• Enjoy!

VEGETABLE MINESTRONE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.