Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
VeganSapien, 09/07/08
Pretty Pepper MinestroneIngredients (use vegan versions): 4 cloves of garlic, finely chopped
1 large onion, chopped
6 carrots, sliced
6 celery stalks, sliced
2-3 green, yellow or red bell peppers, sliced
6 cups vegetable broth
2 15oz cans tomato sauce
1 15oz can diced tomatoes
up to 1/2 cup red wine(optional)
1/4 cup brown sugar(more or less to taste)
1 can red kidney beans, drained
1 can white kidney beans(cannellini), drained
1 can green beans, drained
1 10oz package frozen spinach
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
salt and pepper to taste
8oz pasta (I use spirals, but any works!)
Directions:Whenever this soup is in the house I eat for breakfast, lunch and dinner. As a matter of fact, I just ate some for breakfast!
It is very filling and super nutritious. The pasta is optional. If I am preparing this as the main meal I add the pasta. If I am serving this as an intro to a main course I leave out the pasta since it makes it very filling.
Hope you enjoy!
1)Sauté garlic in olive oil 'til golden. Add onion and sauté for a couple more minutes.
2)Add sliced carrots, celery, and bell peppers. Sauté about 5 minutes.
3)Add veggie broth, tomato sauce, diced tomatoes, brown sugar and red wine if using. Bring to boil.
4)Lower heat to simmer. Add beans and spinach(I just throw it in frozen.)
5)Add basil, oregano, salt and pepper.
6)Simmer at least 20 minutes, longer if you can.
If you are putting in pasta, cook it while the soup simmers and add just before serving. You don't want the pasta to get overdone. I like this with a sprinkling of nutritional yeast.
Serves: 12 is a guess...
Preparation time: 45-60 minutes
