Tuesday, December 13, 2011

Vegan Minestrone Soup

This recipe was given to me by Alice N Plunderland, but I haven't had a chance to try it out yet. Just look at those ingredients--we all know it's going to be delicious! The only changes I made to her recipe were to substitute veggie broth for chicken broth (you could use whatever you have on hand), wheat pasta instead of white, and Italian seasoning instead of individual herbs I rarely keep.

If you make this before I do, let me know what you think!

As written, this recipe should be vegan. If you insist on having meat, I'm sure some cubed beef would be tasty.

Minestrone Soup

2 garlic gloves
2 small zucchini, chopped
2 celery stalks, chopped
32 oz veggie broth
1 cup dry red wine
1 tsp salt
1/4 tsp pepper
1 medium onion, chopped
2 carrots, sliced
28oz diced tomatoes, undrained
4 cups tomato juice
1 tbsp Italian seasoning
2 cups whole wheat rotini pasta

1. Cook garlic and onion in oil about 2 minutes until tender.
2. Stir in remaining ingredients except the pasta. Heat to boiling, reduce heat.
3. Cover and simmer 45 minutes.
4. Heat back to boiling. Stir in pasta. Simmer uncovered 10-15 minutes or until pasta is tender

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