Minestrone Soup

Posted on February 6th, 2014 in Recipes | No Comments

                                                Minestrone Soup
 by Stacey Amagrande

1 large onion, chopped small
2 red potatoes, chopped small
3 carrots, scrubbed chopped small
3 ribs celery, chopped small
1 cup cauliflower, chopped
1 cup broccoli or zucchini, chopped
1 bunch kale, stems removed, finely chopped
4 cloves garlic, minced
3 tomatoes, diced, or 1 can diced tomato
4 Tablespoons fresh parsley, minced
3 Tablespoon minced fresh basil 2 tablespoons minced fresh oregano or 2 teaspoons dry oregano
Pinch chili pepper flake
1/4 c Cooking oil
10-12 cups veggie stock

Put half the oil to a large pot. Heat over medium heat; then add pepper flake onion and potato. Season with salt and pepper stirring occasionally for 5-6 min. Add the rest of the veggies with the remaining oil and cook another 5 min. Season again with salt and pepper, add the garlic and oregano. Cook for one minute then add all of the stock and bring to a boil. Once boiling turn down to simmer for 10 minutes. Turn off heat add tomatoes, basil and parsley. Stir together and enjoy hot with a crusty piece of bread and some fresh Parmesan cheese; Or not, if keeping it vegan. Soup gets better as it has time to sit. This makes a lot so feel free to freeze some for later! For more protein add a can on white or kidney beans. Bon appetite!

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