Vegetarian Minestrone

By • December 27, 2015 0 Comments

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Author Notes: I love minestrone because it's so versatile! Any veggies that you have in the fridge you can use for this recipe (although, if it's winter and you have an abundance of root veggies, I suggest you caramelize them first).Rachel Jean Alyssa Cardoza


Serves 5

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • veggies of choice (i.e.carrots, celery, zucchini, spinach)
  • 1/2 cup white wine
  • 8 ounces white beans (optional)
  • 5 cups vegetable broth
  • 1 cup marinara
  • 2 teaspoons oregano (dry or fresh)
  • 2 teaspoons basil (dry or fresh)
  • 1 teaspoon thyme (dry or fresh)
  • salt and pepper to taste
  • 1 cup noodles of choice
  1. Saute your onion, garlic and root vegetables (if you have any) until golden, in olive oil.
  2. Throw in your wine, scrape the bottom of pot. Let simmer until the wine is mostly evaporated, no more than five minutes.
  3. Add the rest of your ingredients.
  4. Let simmer.
  5. Soup is done when your beans have cooked through. To minimize cooking time, soak beans in water while preparing vegetables. Or use canned beans.

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