Vegetarian Minestrone

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Vegetarian Minestrone - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450g canned white beans, drained and rinsed
400 g diced tomatoes
1.5 tbsp. chopped zucchini
1 tbsp red wine vinegar
3 cups chopped leafy greens (chard, kale)
2 cups cooked risoni (rice-like pasta)
2 tbsp. l. olive oil
1 cup chopped onion
1/2 cup chopped carrots
1/4 cup chopped celery
3 cloves garlic, chopped
2 teaspoons of salt
1 teaspoon chopped rosemary
1/2 tsp black pepper
1/4 tsp crushed red pepper
3 cups vegetable broth
1/2 cup grated fresh Parmesan cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white beans, tomatoes, carrot, celery, wine vinegar, chard, kale, orzo pasta, Parmesan cheese, red pepper flakes, rosemary

Cooking the dish according to the recipe:

Heat oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper, and crushed red pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
Add broth, 2 cups 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 herbs and cook until greens are softened, about 2 minutes. Stir in risoni. Season the soup with salt. Top the minestrone with grated Parmesan.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Vegetarian dishes / Soups / Vegetable soups / Soups with pasta and cereals

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