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vegetarian minestrone

26 Pinches
DomesticGoddess avatar
Marshfield, WI
Updated on Feb 17, 2015

This is an excellent Vegetarian Minestrone!

prep time
cook time
method Stove Top
yield

Ingredients

  • 1 tablesp. - extra virgin olive oil (or veg. oil)
  • 3/4 cup - chopped onions
  • 2 cans - (14.5 oz.) chicken broth
  • 2 cups - diced zucchini
  • 1 cup - diced (or) thinly sliced carrots
  • 3/4 cup - diced (or) thinly sliced celery
  • 1 tsp. - dried basil
  • 1/4 tsp. - dried oregano
  • 1/4 tsp. - mrs. dash table blend salt-free seasoning
  • 1/8 to 1/4 - teaspoon ground black pepper
  • 2 cloves - garlic, minced (l used jarred minced garlic)
  • 1 can - (14.5 oz.) whole tomatoes, cut-up, include juice
  • 1 can - (15 oz.) progresso cannellini beans, drained & rinsed
  • 1/4 cup - uncooked ditalini (or) elbow macaroni
  • - kraft grated parmesan cheese, for garnishing soup

How To Make vegetarian minestrone

  • Step 1
    Heat oil in a Dutch Oven over medium-high heat.
  • Step 2
    Add the chopped onion, and sauté for a few minutes; just until the onion is lightly browned.
  • Step 3
    Add the broth, zucchini, carrots, celery, basil, oregano, Mrs. Dash Seasoning, pepper, garlic, and the tomatoes.
  • Step 4
    Bring to a boil; then reduce the heat, cover, and simmer on medium-low heat for 25 minutes; stirring occasionally.
  • Step 5
    Add the cannellini beans and the ditalini (or the macaroni). Cover, and cook an additional 10 minutes.
  • Step 6
    Serve hot, and garnish each bowl with the grated parmesan cheese.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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