Thursday, May 7, 2009

The Hungry Vegetarian

Easy Minestrone (vegan)

1 small onion, diced
1 cup carrots, sliced into rounds
1 medium zucchini, cut into chunks
½ cup fresh (or whole leaf frozen) spinach, cut into strips
½ cup yellow bell pepper, cut into chunks (optional)
1 small can beans: pink, kidney, or white
1 large can stewed tomatoes
1 can vegetable broth
1/3 cup barley or ditalini pasta
olive oil and spices to taste

On high heat, saute the onions and carrots a few minutes, stirringoften. When onions begin to turn transparent, add the zucchini (and peppers) and quit stirring. Allow the zucchini to brown slightly.

Add the broth, the stewed tomatoes (undrained) and the beans (undrained). Add barley or pasta now. Bring to a boil and simmer until grain is cooked. Add spinach when soup is nearly done, so it does not overcook.

Recipe by FriendlyTaco of Chiyogami Creations.

1 comment:

FireHorse3 said...

This sounds delicious - I sometimes make something similar and add vegan pesto - it's a great, adaptable recipe :p