Does anybody have a good recipe for a vegetarian minestrone soup?

Any authentic recipe will be vegetarian. Ignore those that use meat or chicken stock as they are probably devised by Americans who alter everything beyond recognition. A real one is simply full of veggies, some pulses and pasta and the liquid is plain water which gets its flavour from the ingredients and some salt and pepper. One of my favourites so I hope you enjoy.Does anybody have a good recipe for a vegetarian minestrone soup?
INGREDIENTS


4 cups vegetable stock


2 (14.5 ounce) cans stewed tomatoes


1 large potato, cubed


1 onion, chopped


2 stalks celery, chopped


2 carrots, chopped


1 large head cabbage, finely chopped


2 tablespoons Italian seasoning


1 (15 ounce) can kidney beans


3 cups fresh corn kernels


1 large zucchini, sliced


1 cup uncooked orzo pasta


salt and pepper to taste


DIRECTIONS


In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.


Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.Does anybody have a good recipe for a vegetarian minestrone soup?
this is a great recipe...........


INGREDIENTS


4 cups vegetable stock


2 (14.5 ounce) cans stewed tomatoes


1 large potato, cubed


1 onion, chopped


2 stalks celery, chopped


2 carrots, chopped


1 large head cabbage, finely chopped


2 tablespoons Italian seasoning


1 (15 ounce) can kidney beans


3 cups fresh corn kernels


1 large zucchini, sliced


1 cup uncooked orzo pasta


salt and pepper to taste


DIRECTIONS


In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.


Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.


http://www.cdkitchen.com/recipes/recs/22鈥?/a>
Ingredients:


1 28-oz can peeled tomatoes in juice, chopped, and one can water (or liquid from canned items, below, to make 28 oz)


1 medium onion, minced or equivalent amount dehydrated (2-3 Tbsp)*


3-4 cloves garlic, baked or microwaved until soft (this removes some of the sharpness) minced, or equivalent amount dehydrated (1-2 tsp)*


1-16 oz can dark red kidney beans, drained and rinsed


1-16 oz can great northern beans, drained and rinsed


1-16 oz can chickpeas (garbanzo beans), drained and rinsed


1 can kitchen cut green beans or 1 10-oz package frozen Italian green beans, drained


1 can baby lima beans (optional), drained


1-8 oz can sliced mushrooms, drained


1 small can sliced black olives, drained


2 medium or three small zucchini, cut into thin slices with skin, larger pieces quartered


1 medium red pepper, seeded and diced


1-10 oz package frozen chopped spinach, thawed and drained well





Seasonings: (to taste, or in the following amounts)


1 tsp onion salt


1/2 tsp garlic salt


1-1/2 tsp sweet basil leaves


1-1/2 tsp oregano leaves


1-1/2 tsp chervil (or parsley)


1/2 tsp thyme leaves


1/2 tsp freshly-ground black pepper.





*Actually, if you roast or bake the onion and garlic first, this adds


wonderful flavor and no fat.)





Preparation:


In soup pot over medium-high heat, put tomatoes, juice, and water and mix thoroughly. Add onion and garlic, canned items, and heat thoroughly, stirring occasionally. Add zucchini, pepper, and spinach and cook over medium to high heat until very hot. (Approximately 30 minutes, but this is very flexible, depending on your schedule). Liquid will reduce, and it will take on a ';stew-like'; consistency. Add seasonings last, taste, correct if you wish, and cook another 5-10 minutes before serving. Very low fat, high fiber, and it gets rave reviews even from our non-vegetarian friends!
4 cups vegetable broth


4 cups diced tomatoes


1 tbsp chopped fresh basil


1/2 tsp oregano


3 carrots, chopped


3 stalks celery, chopped


1/2 onion, chopped


2 zucchini, chopped


1 cup green beans, chopped


3 cloves garlic, minced


2 bay leaves


salt and pepper to taste


1 1/2 cups macaroni pasta


PREPARATION:


Combine all ingredients except pasta in a crock pot. Cook on low for 6-8 hours.


Add the pasta and cook on high for 20-30 minutes, or until pasta is done cooking. Remove bay leaves before serving.
VEGETARIAN MINESTRONE


2 tbsp olive oil


1 large onion, chopped


1 clove garlic, minced


1/2 cup each chopped celery, carrot and green pepper


2 tbsp chopped parsley


1/2 tsp dried basil


Pinch dried thyme


1 bay leaf


Salt and pepper


2 cups chopped tomatoes (or 19 oz/540 mL can)


4 cups vegetable stock


2 cups shredded cabbage


1 cup cooked or canned kidney beans


(or any bean)


1/2 cup elbow macaroni or other pasta


Freshly grated Parmesan cheese (optional)





鈥?In large heavy saucepan, heat oil. Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned. Stir in parsley, basil, thyme, bay leaf and a little salt and pepper.


鈥?Stir in tomatoes and stock. Bring to boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer about 30 minutes. If too thick, dilute with water to desired consistency. Taste and adjust seasoning. Serve with Parmesan to sprinkle on top, if desired. Makes about 8 servings.


VARIATIONS: LENTIL CHOWDER:


鈥? Omit macaroni and kidney beans; add 1 cup (250 mL) dried lentils instead, cooking about 45 minutes or until tender.
play around with the bulk of the ingredients but making a stock out of marmite really helps or using a miso soup base
make a regular minestrone and eliminate the salt pork or the bacon drippings from therecipe.
I got this! It takes a while to make, but it's worth it.





I can tomato puree or sauce


I can (same size) tomato juice


4 cloves garlic


2 tsp. oregano


1/4 cup fresh basil





Start these cooking over low heat for at least five or six hours, stirring every 1/2 hour. If you have a crock pot, you won't have to stir it, and can leave it all day (the more time, the better).





At this point,





1 cup red beans


1 cup diced cherry tomato


1/2 cup chopped celery (plus a few pieces of celery leaves)


1 carrot, chopped


1 handful chopped fresh green beans


1/2 cup sliced or diced red onion


1/2 cup diced summer squash


1/2 tsp. Herbes de Provence


1/2 tsp. red pepper or cayenne pepper


1 tsp. black bepper


1 bay leaf


salt to taste





After the veggies are cooked, add





1 cup cooked tube pasta





Parmesan cheese on top.





Keep cooking on medium heat about an hour, eat a piece of carrot to see if it's soft enough to be ready.





This is a pretty thick minestrone, but if you want, you can add more tomato sauce to thin it out, or more tomato juice if you like it Olive Garden style watered-down.





This is still my favorite version of it...put a lot of cheese on top of the bowl and then stick it in the oven to make like a French Onion soup crust.
Boil Ashley, simmer %26amp; serve!
celerry,bototoes,and carrots.


there , bom appetiti