Italian · lunch

Water-Based Vegetable Minestrone

Name: Water-Based Vegetable Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Olive oil, 2 tbsp; Onion, 1 medium; Carrot, 1 large; Celery, 2 stalks; Garlic, 3 cloves; Zucchini, 1 medium; Green beans, 1 cup; Crushed tomatoes, canned, 1 can (14 oz); Canned kidney beans, drained, 1 cup; Small dry pasta, 1/2 cup; Spinach, 2 big handfuls; Parmesan, grated, 1/4 cup; Water, 6 cups; Dried Italian herbs, 1 tsp; Salt and pepper, to taste

A big pot of vegetable, bean and pasta soup built on tomatoes and a little parmesan, no stock needed.

45 min4 servings

28712g42g10g

Crushed tomatoes and slow-softened vegetables give the broth its depth, so plain water works fine. It freezes well.

Ingredients

Olive oil2 tbsp
Onion1 medium
Carrot1 large
Celery2 stalks
Garlic3 cloves
Zucchini1 medium
Green beans1 cup
Crushed tomatoes, canned1 can (14 oz)
Canned kidney beans, drained1 cup
Small dry pasta1/2 cup
Spinach2 big handfuls
Parmesan, grated1/4 cup
Water6 cups
Dried Italian herbs1 tsp
Salt and pepperto taste

Steps

Warm the oil in a large pot and cook the onion, carrot and celery for 8 minutes.
Add the garlic and herbs, stir for a minute, then add the zucchini and green beans.
Pour in the tomatoes and water and simmer for 15 minutes.
Add the kidney beans and pasta and cook until the pasta is tender, about 8 minutes.
Stir in the spinach until wilted, season, and serve with the parmesan sprinkled on top.

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Adapted from Rutgers Cooperative Extension