Vegetarian Minestrone - A Bowl Full of Goodness
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 2 Tablespoons Olive Oil
  • 2 carrots, diced
  • 1 large onion, diced
  • 1 large leek, diced
  • 4 cloves of garlic, chopped
  • 4 cups of finely shredded green (Savoy) cabbage
  • 2 courgettes (zuchinni), diced
  • 1 large potato, diced
  • 9 cups (just over 2 liters) of vegetable broth or 9 cups of water and 3-4 organic vegetable bouillons
  • 4 Tablespoons Tomato Paste (tomato concentrate)
  • 6 Tablespoons Chopped Flat Leaf Parsley
  • 3 Teaspoons Dried Oregano
  • 2½ Teaspoons Dried Basil
  • ½ - 1½ teaspoons fresh cracked black pepper
  • (if you are making this with the hopes of your children eating it ½ teaspoon is enough but it is very nice with a bit of a kick so add more if you don't need to worry about kiddies)
  • Salt, to taste
  • 1 can of red kidney beans, drained (If you want to be REALLY good you cook about ½ cup dried beans and add them)
  • ½ - ¾ cup of small whole wheat pasta
  • 4 small ripe plum tomatoes, diced
  • Good quality grated Parmesan Cheese
  1. Heat the oil in a very large stock pot and saute the carrots, onions, leeks and carrots until soft and caramelized, about 10 minutes.
  2. Add the cabbage and zuchinni and saute about 2 minutes. Pour in the stock and add the tomato paste, 4 tablespoons of the chopped parsley, oregano, basil, pepper and salt. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
  3. Add the pasta and beans and simmer until pasta is tender, about 6 minutes. Stir in tomatoes and remaining parsley. Season to taste with salt and pepper. Serve warm with a generous spoon of Parmesan sprinkled over the top.
Recipe by Wheatgrass & Wine at