Vegetable Lover’s Minestrone

A classic soup your family and guests will delight in all year round.

Ingredients

  • 1 cup chopped onion
  • 3 tablespoons olive oil
  • 1 cup thinly sliced carrots
  • 1 cup chopped celery
  • 5 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3-1/2 cups water
  • 2 cups tomato puree
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 cup chopped green pepper
  • 3 tablespoons dry red wine, optional
  • 1 cup chopped fresh tomatoes
  • 1/2 cup minced fresh parsley
  • 2 to 3 teaspoons sugar
  • Grated Parmesan cheese

    How to make it 

  • 1

    In a Dutch oven or large saucepan, sauté onion in oil until tender. Stir in the carrots, celery, garlic, salt, oregano, basil and pepper. Cover and cook for 8 minutes.

  • 2

    Add the water, tomato puree, beans, green pepper and wine if desired. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

  • 3

    Add the tomatoes, parsley and sugar; cover and simmer 15 minutes longer or until vegetables are tender. Serve with Parmesan cheese. Serves 8 (2 quarts).

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