Italian Minestrone

Name: Italian Minestrone
Yield: Makes 10 cups (2.50 l)
Cuisine: Italian
Ingredients: 1 cup (250 ml) diced celery; 1 cup (250 ml) sliced zucchini; 4 cups (1 L) water or vegetable broth; 1 cup (250 ml) diced carrot; Freshly ground black pepper; 2 tablespoons (30 ml) chopped fresh parsley (optional); 1 cup (250 ml) diced onion; 1¾ cups (435 ml) cooked or canned beans (any kind), drained and rinsed; ½ teaspoon (2 ml) salt (optional); 1 cup (250 ml) cut green beans or yellow wax beans; ½ teaspoon (2 ml) whole celery seeds (optional); 1 cup (250 ml) diced potato; 3 cloves garlic, crushed; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) dried basil; 2 tablespoons (30 ml) tomato paste; 2 cups (500 ml) chopped fresh or canned tomatoes, with juice

Preparation info

Makes
10 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Almost any of the twenty types of beans that are commonly eaten will work in this recipe. Try cannellini beans, chickpeas, kidney beans, white beans, or whatever kind is your favorite.

Ingredients

4 cups (1 L) water or vegetable broth
2 cups (500

Europe
Italy
Soup
Vegan
Gluten-free
Mediterranean

Method

Put the water, tomatoes, onion, carrot, celery, potato, tomato paste, garlic, basil, oregano, optional celery seeds, and optional salt in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and simmer until the potato is almost cooked, about 15 minutes. Add the beans, zucchini, and green beans. Cover and cook until the vegetables are tender-crisp,