Minestrone I

Name: Minestrone I
Yield: Serves 8
Ingredients: 2 large bay leaves; Salt and pepper; 3 medium baking potatoes, peeled and cut into ½-inch cubes; 3 medium carrots, peeled and chopped; ¼ cup pastina (tiny pasta bits); 1 small head escarole (about 12 ounces), coarsely chopped; 12 green beans, trimmed and cut into 1-inch lengths; ¼ medium head green cabbage, coarsely chopped; 1 medium leek, white and pale green parts only, well washed and cut into ½-inch pieces; ½ cup coarsely chopped Italian flat-leaf parsley; 1 6-ounce can tomato paste; 2 small zucchini, cut into ½-inch pieces; 10 large fresh basil leaves; 3 ribs celery, chopped; 4 large cloves garlic, coarsely chopped; ¼ cup olive oil; 1 small yellow onion, finely chopped; 1 12-ounce package navy pea beans, picked over; 3 quarts water; 1 tablespoon chopped fresh oregano or ½ teaspoon dried oregano

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

In our house, minestrone is always made with odd lots of vegetables—three or four carrots left in the bin, two or three remaining ribs of celery, a quarter head of cabbage—whatever vegetables we have on hand. Our minestrone is always delicious and interesting and contains an abundance of healthful, colorful vegetables.

Ingredients

¼ cup olive oil
1 small yellow onion, finely chopped
4 large cloves <

Soup
Vegan

Method

Heat the oil in a large pot over medium-low heat. Add the onions, garlic, leek, carrots, and celery. Stir to coat the vegetables with the oil. Cover and cook, stirring occasionally, for 5 minutes, or until the vegetables have softened and released some of their moisture. Add the water and the navy pea beans. Cover, raise the heat to high, and bring to a boil. Lower the h