“Makes a huge quantity of healthy, hearty vegetarian minestrone in a hurry. Recipe can be scaled back, or leftovers can be frozen and reheated on those nights you don't feel like cooking.”
READY IN:
40mins
SERVES:
15-20
YIELD:
2 gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare celery, carrot, leek, onions, zucchini, and garlic, then saute in oil until veggies begin to soften.
  2. In a very large stockpot, combine sauteed vegetables, stock, tomatoes, beans, and water. Add basil, oregano, and thyme in generous quantities, and bring the soup to a boil.
  3. Add tomato paste and salt and pepper to taste.
  4. Add pasta, and simmer soup until pasta is cooked.
  5. Serve with parmesan cheese and Italian bread.

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