Soup and Veggie Salad Recipes
Medieval Minestrone
Serves 6 to 8
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, peeled and left whole
2 stalks celery, chopped
28 oz. Can whole peeled tomatoes with their liquid
6 cups water or vegetable broth, or combination
2 bay leaves
2 tsp. basil
1 tsp. oregano
2-1/2 cups frozen vegetable medley (e.g., corn, green beans, carrots,
lima beans)
1 cup cooked or canned chickpeas or white beans, or any favorites,
drained and rinsed
1/2 potato, finely diced
1/3 cup uncooked pasta shells or elbow macaroni
1 tsp. salt
Dash of apple cider vinegar
Heat oil in large pot. Add onion, garlic, and celery,
and sauté for 2-3 minutes. Add tomatoes and crush with large spoon or
potato masher. Add water or broth and spices and bring to boil. Reduce
heat, cover and simmer 30 minutes. Smash garlic cloves with spoon, stir
into soup. Add frozen veggies, beans, potatoes, and pasta. Cook for
20-30 minutes more until tender. Add salt and vinegar. Simmer a few
minutes more. Serve with crusty bread.
Return to
Soup and Veggie Salad Recipes
Return to Recipes