Vegetable minestrone soup

Name: Vegetable minestrone soup
Prep time: 45 min
Cook time: 50 min
Yield: 8
Cuisine: Québécoise
Ingredients: 1/4 cup of olive oil; 1 cup Nantes carrots (about 4 to 5), diced; 1 cup celery with leaves (about 3 to 4 sticks), diced; 2 zucchini, diced; 1 small fennel bulb, the heart removed, diced; 1 1/2 cups of finely chopped kale; 1 yellow onion, finely chopped; 8 cups of vegetable broth reduced in sodium + a little to adjust the consistency; 4 tomatoes, diced; 680 ml of tomato sauce; 540 ml of red beans, rinsed; 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 teaspoon dried oregano; 1 1/2 cup medium shells pasta; Salt and pepper from the mill

Preparation 45 min
Cooking 50 min
Servings 8
Freezing Absolutely

Ads

Vegetable minestrone soup

1/4 cup of olive oil
1 cup Nantes carrots (about 4 to 5), diced
1 cup celery with leaves (about 3 to 4 sticks), diced
2 zucchini, diced
1 small fennel bulb, the heart removed, diced
1 1/2 cups of finely chopped kale
1 yellow onion, finely chopped
8 cups of vegetable broth reduced in sodium + a little to adjust the consistency
4 tomatoes, diced
680 ml of tomato sauce
540 ml of red beans, rinsed
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried oregano
1 1/2 cup medium shells pasta
Salt and pepper from the mill

Ads

Preparation

In a very large saucepan over medium heat, add the olive oil, followed by the carrots, celery, zucchini, fennel, kale and onion. Season generously with salt and pepper, then mix well.
Cook, stirring, for about 12 minutes, until vegetables are tender.With the exception of the pasta, add the remaining ingredients and mix well. Bring to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
Add pasta, stir and continue cooking for 10 to 12 minutes, or until al dente. Add broth or water to adjust consistency! Personally, I added 2 cups of broth because I wanted it more liquid! Serve with a large loaf of country bread and good margarine.