Ingredients
-
1
-
3
-
2
-
1
-
1
-
1
-
3/4
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Vegetarian Minestrone,Nothing like a big bowl of warming soup on a chilly evening. Hearty enough to be a meal in itself.,I included everything in this recipe, and also added a full can of corn and a full can of garbanzo beans (both drained.) Since I’d added so much extra volume with the beans and corn, I added some more water and increased the amount of the herbs to help compensate. I also added a tiny bit of salt. The prep-work for this soup took about seven minutes. As an interesting side note, the total cost of this pot of soup was $3.10. It made the volume eqivalent of seven cans of ready to eat soup, for which I have been paying $2.00 per can. So a savings of $10.90 on seven cans worth of soup and my vegan husband LOVED it.,I probably shouldn’t even rate this as I made some changes. I doubled the dried herbs and garlic, and that was a good thing. I could have easily put even more in and not hurt the soup. used fresh tomatos, and that was a mistake, because I don’t think I had enough. I sprinkled a little dried tomato dust to help make up for it, as well as extra water, but I think next time I’ll use the canned ones. I also used cheese tortellini instead of pasta and cheese. That was excellent. The recipe as it stands would be a very bland soup indeed. However, the overall mix of ingredients is very good. I say, try this one, but use it as a guideline and adjust according to your personal taste before serving.
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Steps
|
1
Done
|
Place Onion in Saucepan With One Tablespoon Water and Saute Until Clear. |
|
2
Done
|
Add Remaining Water and Vegetables and Bring to the Boil. |
|
3
Done
|
Cover, Reduce Heat to Medium-Low and Cook For 25 Minutes. |
|
4
Done
|
Add Macaroni, Cover and Cook For Another 10 Minutes. |
|
5
Done
|
Place in Large Bowls, Sprinkle With Cheese, and Serve With Crusty Bread. |
