Katzens Minestrone Vegetarian 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.

KATZEN'S MINESTRONE (VEGETARIAN)

Steps:

• Part One: The Broth.
• Remove the papery skins from the garlic heads and break them into cloves.
• Whack the cloves with the broad side of a wide knife.
• Combine everything up to and including the thyme in a large pot and bring to a boil.
• Cover, lower the heat, and simmer for an hour.
• Strain the stock and use right away, or refrigerate in a sealed container for up to four days, or freeze up to six months.
• Part Two: The Soup.
• Sauté onions in oil, until they are starting to soften.
• Add carrots, peppers, zucchini, garlic, basil, oregano, chili flakes, and turn down to medium-low and cover, stirring frequently, until the veggies start to soften a bit.
• Add diced tomatoes and broth, and season with salt and pepper.
• Bring to a simmer, cover, and allow to cook for 45 minutes or so.
• Add drained and rinsed beans.
• Add pasta, and cool immediately or pasta will start to break down and fall apart.

HEARTY VEGETARIAN MINESTRONE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
• Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
• Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
• Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

VEGETARIAN MINESTRONE

Steps:

• In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
• Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
• Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.