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 celery
• 5 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon pepper

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[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]

Originally Published in Reader's Digest