Meatless Italian Minestrone

[cat lover]

1 tbsp olive oil
2 ribs celery, chopped
1 small onion, chopped
3 garlic cloves, minced
2 cups chopped cabbage
1 large carrot, chopped
1 14 oz can chopped tomatoes, with liquid
1 11 1/2 oz can tomato juice
4 cups water mixed with 4 tbsp chicken or vegetable bouillon granules
1 19 oz can cannellini beans, rinsed and drained
1 151/2 oz can red kidney beans, rinsed and drained
1 15 oz can garbanzo beans (chick peas), rinsed and drained
1/4 cup chopped fresh parsley
1 tbsp dried oregano
1 tbsp dried basil
1/2 cup uncooked small elbow macaroni, cooked and drained
1/4 cup grated Parmesan cheese plus more for serving
Salt and pepper to taste

Heat oil in large saucepan or Dutch oven over medium heat.Add celery, onion and garlic; cook and stir until crisp tender.Add cabbage and carrots; cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and water mixed with bouillon granules; bring to a boil.Reduce heat to low.
Stir in beans, parsley, oregano and basil.Simmer 30 minutes or until vegetables are tender and flavors have blended.Just before serving, stir in cooked pasta and Parmesan cheese. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side. Serves 8

[cat lover]

Here's another good version:

Minestrone Soup


1/2 cup dried red beans,sorted and soaked overnight.
6 cups water
2 bay leaves
2 fresh sage leaves
1 sprig fresh oregano
1 tbsp olive oil
1 medium red onion, diced
1 small carrot, diced
salt & pepper
1/4 tspdried basil
1/4 tsp dried oregano
6 garlic cloves, finely chopped
1 small red bell pepper, diced
1 small zucchini, diced
1/4 cup dry red wine
2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped
1/4 cup small pasta, cooked al dente, drained and rinsed
1/3 bunch fresh spinach, cut into thin ribbons and washed
2 tbsp chopped fresh basil
grated Parmesan cheese


Drain and rinse the beans. Place them in a 2 quart saucepan with the water and tie 1 bay leaf,sage leaves, and oregano in a piece of cheesecloth and add it to the pot. Bring to boil and reduce the heat and simmer uncovered till the beans are tender,about 30 minutes. Remove herb packet.While the beans are cooking heat the olive oil in a soup pot. Add the onion, carrots, 1/2 teaspoon salt, dried herbs, and a few pinches of pepper. Saute onions and carrots over medium heat till just soft.Add garlic, peppers and zucchini and saute for 4 to 5 minutes. Add the wine and cook to 1 to 2 minutes till the pan is almost dry. Add the tomatoes, pasta, spinach, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving. Garnish with Parmesan cheese. Makes about 8 cups