Vegetarian Minestrone, minus the pasta

photo (12)Rainy days call for a soup simmering away on the stove to help chase away the blahs! This vegetarian soup is so healthy, and with the spices in it, smells amazing while it is cooking! It is reminiscent of the minestrone soup we used to eat as a kid, minus the pasta, of course! It is still as comforting and delicious as we remember that soup being, though… it takes us right back! Hope you like this recipe as much as we do! Thanks to Nugical Musings for the recipe!

Ingredients:
3 Tbs olive oil
1 large leek, white and light green parts, cleaned and sliced into half coins
4 stalks celery, washed and diced
3 carrots, washed and diced
2 Tbs salt
1/2 tsp red pepper flakes
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp cayenne pepper
2 medium zucchini, washed and diced
1/2 cup dry white wine (optional)
2 cans (14 oz.) diced tomatoes
4-5 cups vegetable broth or water
3 cups chopped (and de-stemmed, if necessary) greens (i.e. collard greens, kale, chard, spinach, celery leaves, broccoli rabe, etc)
2 cans (14 oz.) white beans, drained and rinsed
3 Tbs red wine vinegar
For preparation instructions, please visit Nugical Musings.

Leave a Reply