Minestrone (with variations from Laurel’s Kitchen)

Begin with this tomato soup recipe as a base and include any of the suggested grains, beans, and vegetables.

1 onion finely chopped

¼ cup olive oil

1½ cups chopped celery

1tsp of minced garlic

4 cups grated fresh tomatoes OR

1 large can tomatoes with juice OR

1 (6 oz) can tomato paste and 3 cups vegetable broth or stock

½ cup chopped parsley

salt to taste

dash pepper

1 or 2 bay leaves

1 tsp oregano

2 tsp basil

½ tsp rosemary

Minestrone (continued #2)

Saute onion, celery and garlic in olive oil. Add the tomatoes or tomato paste and stock, parsley and seasonings. If you prefer a thicker soup with higher protein content, put ½ to 1 block of tofu in blender and blend until liquefied and add to soup base. Simmer the soup base while preparing other ingredients you wish to add, some suggestions are:

2 cups or more: chopped carrot, zucchini, broccoli, potato, green beans, green pepper, cabbage, peas, corn, or sauteed mushrooms.

1 cup cooked lima, kidney, pinto, black, or garbanzo beans.

½ cup raw whole wheat noodles or broken spaghetti pieces

½ cup cooked barley

At least 30 minutes before serving the soup, add the cooked beans, raw noodles or spaghetti, and the cooked barley.

Cook the chopped vegetables until they are nearly done by steaming or cooking in as little water as possible. Combine with the soup about 10 minutes before serving, including any cooking water. Leafy greens such as spinach and/or chard should be cut into bite size pieces and added just 5 minutes before serving. Don’t count them as part of the two cups of vegetables, because they cook down so far. After combining all the ingredients, bring to a boil then simmer the soup for a minute or two, check the seasonings and add a spoonful of cheddar or parmesan cheese.