Thursday, December 11, 2014

D. D. Scott's Favorite Vegetarian and/or Vegan Recipes: Chunky Minestrone with Rosemary

Wavin' atchya, DDScottville Peeps!

I don't know about you, but I'm a huge fan of soup all year round, especially at this time of year. I make at least one and many times two varieties a week. I just love a nice warm bowl of soup for lunch.

Here's one of my fave new recipes for a delicious minestrone...



Ingredients:

2 T Olive Oil

1 small Red or Yellow Onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

2 sage leaves, chopped

32 oz low-sodium vegetable broth

1 can (28 oz) diced tomatoes

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) chickpeas, drained and rinsed

1/2 lb green beans, fresh or frozen, cut into 1-inch chunks

2 sprigs fresh rosemary

1/2 lb frozen collard greens

1/2 cup grated Parmesan


Directions:

In a large, heavy stockpot over medium heat, heat oil. Cook onion, carrots, celery, garlic and sage, stirring occasionally until vegetables begin to soften, 3 to 4 minutes. Add broth, tomatoes, kidney beans, chick peas, green beans, rosemary and salt and pepper to taste. Reduce heat and simmer until kidney beans are warmed through and green beans begin to soften, 10 minutes. Add collards; cover and cook until warmed through. Serve topped with Parmesan. ***Note: Leave the Parmesan off, and you've made it vegan! :)


Bon Appetit! --- DD






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