Minestrone Soup

 by Stacey Amagrande

 

Category,
Yields1 Serving
 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 tbsp fresh parsley, minced
 3 tbsp minced fresh basil 2 tablespoons minced fresh oregano or 2 teaspoons dry oregano
 Pinch chili pepper flake
 ¼ cup Cooking oil
 10 cups veggie stock
1

Put half the oil to a large pot. Heat over medium heat; then add pepper flake onion and potato.

2

Season with salt and pepper stirring occasionally for 5-6 min.

3

Add the rest of the veggies with the remaining oil and cook another 5 min

4

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.

5

Once boiling turn down to simmer for 10 minutes.

6

Turn off heat add tomatoes, basil and parsley

7

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!

Ingredients

 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 tbsp fresh parsley, minced
 3 tbsp minced fresh basil 2 tablespoons minced fresh oregano or 2 teaspoons dry oregano
 Pinch chili pepper flake
 ¼ cup Cooking oil
 10 cups veggie stock

Directions

1

Put half the oil to a large pot. Heat over medium heat; then add pepper flake onion and potato.

2

Season with salt and pepper stirring occasionally for 5-6 min.

3

Add the rest of the veggies with the remaining oil and cook another 5 min

4

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.

5

Once boiling turn down to simmer for 10 minutes.

6

Turn off heat add tomatoes, basil and parsley

7

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!

Minestrone Soup
IngredientsDirections