More soup...it's the time of year for minestrone

Here’s another family favorite.  I love soups that are a meal in a bowl. I make the biggest pot of this wonderful parev minestrone that I can because there’s nothing like having the leftovers sitting in the fridge and ready to be reheated the next day for lunch. This is a recipe I adapted from The Vegetarian Epicure.

VEGETARIAN MINESTRONE

Ingredients

2 large potatoes diced in bite sized chunks

3 carrots diced

1 onion diced

2-3 tablespoons olive oil

4-5 cloves of garlic

1 1/2 liters of hot water in which you dissolve 2 tablespoons of chicken soup powder

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

2 small zucchini cut into small pieces

6 very ripe tomatoes peeled and cut into chunks (you can also use one large can of crushed tomatoes – 800g)

1 cup cooked beans (you can use canned or frozen beans, or cook beans that you have soaked overnight in a pot of water, adding a clove of garlic and a teaspoon of olive oil, until they are soft – about 1 1/2 hours)

1/2 cup of broken up spaghetti (about 2 cm pieces)

Salt and pepper to taste

How to do it

1. Heat the olive oil in a large pot and add the onion, potatoes and carrots. Saute over medium heat for about 5 minutes stirring so the potatoes don’t stick to the bottom of the pot.

2. Add the garlic and stir into the vegetables quickly

3. Add the chicken soup and herbs and bring to a boil. Lower the heat and simmer for 15 minutes.

4. Add the zucchini, half of the tomatoes and all the beans, and simmer for another 15 minutes.

5. Add the spaghetti, the rest of the tomatoes and salt and pepper and cook for another 15 minutes or until the spaghetti is soft.

Serves 6-8. I highly recommend doubling the recipe. I do it all the time.

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