Monday, March 2, 2009

Minestrone Soup

3 TB olive oil
1 large onion, chopped
3 or 4 cloves garlic, minced
2 bay leaves
2 tsp dried oregano
1 1/2 cups chopped celery
3 carrots, peeled, halved, and chopped
2 medium potatoes, peeled and chopped into small pieces
1 28 oz can chopped tomatoes with their juice
6 cups vegetable broth
1 TB honey
1 TB balsamic vinegar
1 TB red wine vinegar
salt and pepper
chili pepper flakes (optional)
1/2 cup cooked black beans
1/2 cup cooked lentils
1 cup short pasta of some kind
1 tsp dried basil
1/4 cup chopped fresh basil (or parsley will do)

In large pot, cook olive oil, onion, garlic, bay leaves, and oregano over medium-high heat until onion is translucent. Add celery, carrots, and potatoes. Cook about 3 or 4 minutes, stirring. Add tomatoes, broth, honey, vinegars, salt, pepper and chili pepper flakes, and bring to a boil. Reduce heat to medium-low and simmer partly covered about 30 minutes. Add black beans, lentils, pasta, and dried basil Cook about another 30 minutes. Add a little water or more broth to thin if necessary. Remove from heat, stir in chopped basil or parsley.

Taken from the book "The Whole Foods Allergy Cookbook" by Cybele Pascal

2 comments:

  1. All of these recipes sound so delicious. Thanks for sharing them!

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  2. This is me and Troy's favorite thing ever!

    ReplyDelete