Minestrone for Meatless Monday!

Hey folks!

Happy Monday! I hope you all had a splendid weekend!  My first Learn It Live class was on Saturday and it was great and I had a blast! I do hope to see you at the next class, so be sure to check there often for updates!

Photo from Two Peas and a Pot

I am going to be whipping up some minestrone soup later this evening for my meatless monday dish that will be sure to last be for a few meals.  I find those are the best type of dishes to make to save time and money! I found the following recipe submitted by googlecrazy on VegWeb in the event soup is calling your name also!  The following is just one way to prepare this soup, you can be inventive and add whatever you like, for example, I'll be adding cannelini and kidney beans to mine!






Minestrone Soup

Ingredients (use vegan versions):

olive oil
1 yellow onion, chopped
1 carrot, peeled and chopped
2 celery stalks, diced
Bouquest garni (I use parsley, bay leaves and black peppercorns)
14 oz can diced tomatoes
water
1/3 cup dried pasta (I like macaroni elbows)
4 cups vegetable stock
1/2 cabbage, shredded
salt and pepper to taste
optional: red pepper flakes for a spicy flavor, or rosemary or any herbs for extra flavor

Directions:
Saute the onion, carrot, and celery in oil for 5 minutes on medium high heat. Add the tomatoes and the bouquet garni. Fill the tomato can half way with water and pour into the pan. Add the pasta and cook till almost al dente (about 10-12 minutes). Reduce the heat. Add the cabbage. Add any seasonings with pepper. Cook for 5-7 more minutes.

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