Moosewood Minestrone Soup Recipes

AUTUMN MINESTRONE

Autumn Minestrone image

Categories Soup/Stew Vegetable Dinner Fall

Yield Makes 12 cups; serves 6 to 8

Number Of Ingredients 14

Ingredients

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Steps:

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately.

TRADITIONAL MINESTRONE

Traditional Minestrone image

This is an excellent minestrone. I got the original recipe from the Moosewood Cookbook. The original recipe called for tomato sauce. I only had spaghetti sauce on hand and I think the end result is very good. The original recipe also called for zucchini and/or eggplant which my family doesn't care for so green beans were substituted. I reduced the amount of olive oil to make it lower in fat.

Provided by Dreamer in Ontario

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 teaspoons olive oil
2 cups chopped onions
5 garlic cloves, minced (use fresh garlic only)
1 1/2 teaspoons salt
1 stalk celery, chopped
1 medium carrot, diced
1 cup green beans, cut into 1-inch pieces
1 teaspoon oregano
fresh black pepper
1 teaspoon basil
1 medium bell pepper, diced
4 cups water (more if needed)
1 (650 ml) jar good spaghetti sauce (meat free)
1 cup chickpeas, cooked
1 cup dry pasta (any shape)
1/2 cup parsley, minced
parmesan cheese (use soy cheese if vegan)

Steps:

Heat the olive oil in nonstick Dutch oven.
Add onion, garlic and salt.
Saute over medium heat for about 5 minutes.
Add celery, carrot, green beans and seasonings.
Cover and cook overy very low heat 10 minutes, stirring occasionally.
Add bell pepper, water and spaghetti sauce.
Cover and simmer 15 minutes.
Add beans and simmer another 5 minutes.
Bring to a gentle boil.
Add pasta.
Stir and cook until pasta is done.
Serve topped with parsley and parmesan.

Nutrition Facts : Calories 210, Fat 4, SaturatedFat 0.8, Cholesterol 1.2, Sodium 962.9, Carbohydrate 38, Fiber 6.1, Sugar 9.5, Protein 6.5

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