Thanks Jann Hearty Minestrone Soup

[Guest guest]

This sounds like the perfect soup to warm up those chilly bones.

I have almost all the ingredeints to make it, I might have to make an adapted

version.

 

Happy New Year

Jeff

 

, " Jann " < wrote:

>

> I think I found this on the Whole Foods site. It came out more like a stew,

you could certainly add more veggie broth or even tomato juice, but it's really

good thick! And definitely better the next day.

>

> I always tweek recipes, so I added some leftover French cut green beans,

delicata squash diced small, dried leeks (got a sampler of different dehydrated

veggies from Harmony House and wanted to try them), some tomato juice, plus the

changes I made in ( ) below.

> Jann

>

> Hearty Minestrone Soup

>

> 2 tablespoons olive oil

> 4 cloves garlic, finely chopped (I added some garlic powder too)

> 1 medium yellow onion, chopped (onion powder too)

> 6 cups veg broth

> 1 cup thinly sliced Savoy cabbage (I used green)

> 1/4 cup tomato paste (I used more)

> 1/4 cup chopped parsley (didn't have any, used chopped spinach)

> 1T chopped basil

> 2 large stalks celery, sliced

> 2 medium carrots, peeled and chopped

> 1 dried bay leaf

> 1 (28-ounce) can chopped tomatoes, with their liquid

> 1 cup canned chickpeas, drained (I used red beans instead)

> 1 cup dried fusilli pasta (I used small elbows)

> 1 (15-ounce) can cannellini or white beans

> Salt and pepper to taste

> 3/4 to 1 cup grated Parmesan cheese

>

> Method

> In a large stockpot, heat oil over medium high heat. Add garlic and onions and

cook until translucent. Add broth, cabbage, tomato paste, parsley, basil,

celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40

minutes, until vegetables are tender. Add chickpeas, pasta, and beans and simmer

for another 20 minutes. Season with salt and pepper.

>

> Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.

>