Ingredients

  • 3 carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 onions, coarsely chopped
  • 1 potato, coarsely chopped
  • ¼ pound green beans, coarsely chopped
  • 2 zucchini, coarsely chopped
  • ½ pound cabbage, coarsely shredded
  • 1 cloves garlic, minced
  • ⅓ cup olive oil
  • 3 tablespoons earth balance margarine
  • 3 ½ cups veggie broth
  • 1 ½ cups water
  • 1 (28) ounce italian plum tomatoes
  • ½ teaspoon salt
  • ½ teaspoon basil
  • ¼ teaspoon pepper
  • ¼ teaspoon rosemary
  • 1 bay leaf
  • 1 can (16) ounce great northern beans

Directions

Heat olive oil and butter over medium heat, add onions, stir 6-8 minutes. Stir in carrots and potato, saute 5 minutes. Stir in celery and green beans, saute 5 minutes. Stir in zucchini, saute 3 min. Stir in cabbage and garlic, cook 1 minute. Add broth, water and liquid of tomatoes. Chop tomatoes coarsely and add. Stir in seasoning, heat to boil, reduce to simmer, cover for 11/2 hours. Rinse and drain beans, add to soup, uncover and cook for 30 minutes or until thick. Last 15 minutes, add a handful of pasta if you wish.

Categories
Soups
Keywords
soup
MacGourmet downloadMinestrone Soup. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course