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


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

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