Posted in Cooking, Food and Drinks, Recipes
It’s another cold day here in San Antonio. I’ve been waiting for another cold front like this for weeks! I look up the weather each week to check what food would be compatible with the temperature and it said this week would be cold. Even the weatherman said it would snow … but I never believe him when he says that!
Again, since the temperature is 40 F degrees chilly, I decided to make another soup, minestrone. I’ve been craving this soup for a long time. This soup is of an Italian tomato and olive oil base. Its a nice and hearty “comfort soup.” I got the recipe from TechSoup and (as usual) added my special touch to it.
Vegetarian Minestrone Recipe
- Olive Oil
- 2 Stalks of Chopped Celery
- 2 Chopped Carrots
- 6 Cloves of Minced Garlic
- 1 Large Onion
- 1 Cup of TVP (I recommend MorningStar Griller Crumbles)
- 1 Can of Tomatoes
- About 6 Cups of Vegetarian Beef Broth
- 1 Small Can of Tomato Paste
- 1 Large-pieces Chopped Zucchini
- 1/2 Can of Halved Olives
- 1/2 Bag of Frozen Broccoli
- 1 Handful of Pasta
- Basil, Oregano, Parsley, Red Pepper Flakes
- Heat olive oil in a soup pot.
- Sauté carrots and celery. I like to microwave them first in water for 3 minutes then drain them so they soften quicker.
- Sauté garlic and onions with the carrots and celery.
- Sauté the TVP with the mixture till everything is browned.
- When sautéed mixture starts to char, glaze the pot with the canned tomatoes.
- Add the broth to the mixture.
- Dissolve the tomato paste in the soup to give it some red.
- Add the zucchini, olives, and broccoli.
- When the soup starts to boil, add the pasta and seasonings and cook till the pasta is palatable.
- Lastly, when the pasta cooks, add olive oil to give the soup a glazed look.
Serve with crackers and eat hot! Enjoy!
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