Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Hearty Minestrone Soup




Source of Recipe


DeniseC


Recipe Introduction


Serves 6-8
Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
Nutrition Info
Per Serving: 300 calories (80 from fat), 8g total fat, 2.5g saturated fat, 9g dietary fiber, 14g protein, 45g carbohydrate, 5mg cholesterol, 550mg sodium


Recipe Link: http://www.wholefoodsmarket.com/recipes/wc_minestrone.html

List of Ingredients




* 2 TB olive oil
* 4 garlic cloves, minced
* 1 medium onion, peeled and chopped
* 6 cups vegetable stock
* 1 can (28 oz) chopped tomatoes
* 1/2 cup tomato paste
* 2 medium carrots, peeled and diced
* 2 large stalks of celery, sliced
* 1 cup thinly sliced Savoy cabbage
* 1/4 cup chopped parsley
* 1 TB chopped fresh basil
* 1 bay leaf
* 1 can (15 oz) small cannelloni or white beans
* 1 cup chickpeas
* 1 cup fusilli [pasta]
* salt and freshly ground pepper to taste
* 3/4-1 cup grated [vegan] Parmesan cheese

Recipe



In a large stockpot, heat olive oil and saut� garlic and onion until translucent. Add stock, tomatoes, tomato paste, carrots, celery, cabbage, parsley, basil and bay leaf and cook for 30�40 minutes until vegetables are tender. Add beans, chickpeas and pasta and simmer for another 20 minutes. Season with salt and pepper. Serve with Parmesan cheese to sprinkle on top.

Note: [] = my vegan modification
DeniseC