Minestrone soup (parve)

1 Servings

Ingredients

QuantityIngredient
2Spanish onions
5Cloves fresh garlic
3Stalks celery
3largesCarrots
1Parsnip
1smallEggplant
1largeZuccini
½poundsFresh green beans
¼bunchFresh cilantro or flat parsley
1canKidney beans; ( can be omitted)
1Box frozen corn
1can(28 oz) crushed tomatoes
2cans(8 oz) tomato sauce
4ouncesSmall pasta (like a;b,c,) cooked and drained

Directions

cut all fresh vegetables into bite size or smaller pieces, green beans into 1" pieces. In large pot, saute onion and garlic, till soft. Add rest of fresh vegetables.Add tomato sauce, crushed tomatoes,and cover with water.Simmer till tender,then add pasta and corn. Season with salt, pepper,oregano,basil, italian seasoning and garlic powder to taste.

I use a 12 quart stock pot, and freeze some for another day. I have found that most tomato based soups and sauces taste even better when reheated another day. Enjoy!

Posted to JEWISH-FOOD digest V97 #323 by "Aliza Blizinsky" <alizab@...> on Dec 10, 1997