Vegetarian Minestrone Soup for the Winter (Vegan-Friendly!)
- 2 tablespoons olive oil
- 1 onion, sliced, thinly
- 2 garlic cloves, minced (2 tsp minced garlic)
- 1 can (14 ounce) tomatoes, diced
- 1 tablespoon sage, chopped, (can be fresh or dried)
- 2 tablespoons flat-leaf parsley, fresh
- 1 stalk celery, sliced, thinly
- 1 carrot, diced,
- 3 12 cups vegetable stock
- salt and pepper, to taste
- 12 cup uncooked macaroni
- 1 can (15 ounce) great northern beans, rinsed and drained
- 1 cup green peas, (the frozen kind)
- 2 tablespoons parmesan cheese, (preferably freshly grated)
DirectionsHeat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
Slightly lower the heat.
Add the tomatoes, sage, and flat-leaf parsley and cover.
Cook for 5 minutes.
Pour in the vegetable stock.
Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
Season to taste with salt and pepper.
Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
Stir in the peas and cook for another 5 minutes.
Stir in the parmesan cheese.
If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
I thought it went nice with some fresh-baked garlic bread!