Vegetable Lover’s Minestrone

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 cup chopped onion 3 tablespoons olive oil 1 cup thinly sliced carrots 1 cup chopped

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add the water, tomato puree, beans, green pepper and wine if desired. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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).[/step-item][/step-list-wrapper]

[/step-item]

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Originally Published in Reader's Digest