Vegetarian minestrone

soups 522 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

450 gr. canned white beans, drain and rinse with 400 gr. diced tomatoes 1.5 tbsp. chopped zucchini 1 tbsp. l. red wine vinegar 3 tbsp. chopped leafy greens (chard, kale) 2 tbsp. boiled risoni (pasta in the form of rice) 2 tbsp. l. olive oil 1 tbsp. chopped onions 1/2 tbsp. chopped carrots 1/4 cup chopped celery 3 garlic cloves, chopped 2 tsp. salt 1 tsp 1/2 tsp chopped rosemary 1/4 tsp black pepper chopped red pepper 3 tbsp. vegetable broth 1/2 tbsp. grated fresh parmesan cheese

Heat oil in a large cauldron over medium-high heat. Add onions, carrots, celery, garlic, salt, rosemary, black pepper, and crushed red pepper. Sauté, stirring occasionally to tender the vegetables, 8 to 10 minutes.
Add broth, 2 tbsp. water, beans, tomatoes, zucchini and vinegar. Bring to a boil; reduce heat to medium and simmer until zucchini is tender, about 10 minutes. Stir in the herbs and cook until the herbs are soft, about 2 minutes. Toss in the risoni. Season the soup with salt. Sprinkle minestrone with chopped parmesan on top.

Vegetarian minestrone

450 gr. canned white beans, drain and rinse with 400 gr. diced tomatoes 1.5 tbsp. chopped zucchini 1 tbsp. l. red wine vinegar 3 tbsp. chopped leafy greens (chard, kale) 2 tbsp. boiled risoni (pasta in the form of rice) 2 tbsp. l. olive oil 1 tbsp. chopped onions 1/2 tbsp. chopped carrots 1/4 cup chopped celery 3 garlic cloves, chopped 2 tsp. salt 1 tsp 1/2 tsp chopped rosemary 1/4 tsp black pepper chopped red pepper 3 tbsp. vegetable broth 1/2 tbsp. grated fresh parmesan cheese

Heat oil in a large cauldron over medium-high heat. Add onions, carrots, celery, garlic, salt, rosemary, black pepper, and crushed red pepper. Sauté, stirring occasionally to tender the vegetables, 8 to 10 minutes.
Add broth, 2 tbsp. water, beans, tomatoes, zucchini and vinegar. Bring to a boil; reduce heat to medium and simmer until zucchini is tender, about 10 minutes. Stir in the herbs and cook until the herbs are soft, about 2 minutes. Toss in the risoni. Season the soup with salt. Sprinkle minestrone with chopped parmesan on top.