This is another great Lenten recipe, relatively simple and easy to prepare. Everyone likes it, and in a family of five, that’s a good thing! This is such a simple soup, most of it’s flavors derived from the spices. Usually we make a big batch of northern beans ahead of time and take out what we need during the week.
Vegetable Minestrone Soup
- 3 carrots, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 zucchini squash, cut small
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh basil
- 1 cup cooked great northern beans
- 1 red pepper seeded and chopped
- 2 stalks celery, chopped
- 6-1/2 cups water or vegetable broth
- salt and pepper to taste
Place onion in large stewpot and sautee until translucent – about 10 minutes over low heat. Add carrots, red pepper, celery and let simmer until soft.
Add water, tomatoes and water, salt and pepper. Let simmer for about 30 – 45 minutes. If you have a pot with a light loose fitting lid, this will be more on the 30 minute range, because steam will escape. With a heavier dutch oven, you can let it cook a little longer.
Plate. Serve. Enjoy.
The picture below is the leftover version of our soup. We added some brown rice to it, and made it a heartier stew.
As usual, ample sirachi sauce is on hand at all times.