Killer Minestrone by Maryana Voldstedt with some innovations by ME.

I’ve been holding out on posting recipes partly due to lack of inspiration and partly due to the fact that corporate job was reducing me to a steady diet of grilled cheese sandwiches. This weekend I had a chance to try a few new things out and they were fantastic so I’m going to share them with you.

I got this from a great book called The Big Books of Soups and Stews by Maryana Vollstedt. There are lots of great recipes in here for vegetarians and meat eaters alike. And there are lots that can be adapted for vegetarians as well.

This one is really a combination of two recipes as most of you who know me, know that I can’t read most things down to the bottom of the page but tend to move across sideways picking up various bits of information as I go. I also changed this recipe because I hate peas, don’t eat meat so used veggie stock and forgot the zuchinni. Anyways, what I made was fantastic so have no fear and proceed with wild abandon like I did! .

Ingredients:
2 large carrots, diced finely
1 big fat leek or 2 small ones, diced finely
2 stalks celery, diced finely
1/2 cup yellow onion, same as above
2 cloves garlic
1 of those mini onion things that are powerhouses but I can’t remember the name of it right now but dice it finely too!
I tetra pack of organic veggie broth
salt and pepper, lots of it in my case or to taste
2 cans cannelini beans drained and rinsed
It says to put in 2 cups raw elbow macaroni which I never did. I added a tiny bit of cooked rice afterwards
1 large zucchinni, quartered and cut into half inch pieces
1 red bell pepper which I forgot to add but you can. Cut this up real fine too!
1/2 cup of pesto
1 package frozen finely cut up spinach (this is where I read sideways. This is actually from the next page.)
4 finely sliced tomatoes
freshly grated parmesan for topping

Method:

In a large soup pot over high heat, combine carrots, leeks, celery, onion, garlic, and saute. Add salt and pepper.
Add beans, zucchinni, bell pepper, tomatoes and thawed spinach. Cook for about 10 minutes then add stock and let simmer for 20 minutes. I probably did it a bit longer but you get the idea. Then add pesto and let sit for about 10 minutes.

Serve with yummy crusty bread and sprinkle soup with parmesan.

Enjoy!

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Filed under Recipes, Soups

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