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From:	dangerrr (68.227.228.13)
Subject:	Nana's Vegan Minestrone
Date:	May 12, 2008 at 5:56 pm PST

In Reply to: Vegan tomato based vegetable soup recipe? posted by Audrey on May 6, 2008 at 5:20 pm:

yum yum!!! practice your knife skills slicing & dicing fresh veggies. commercial soups can't compare.

3-5 Tbs. Extra Virgin Olive Oil
1 sm/medium Yellow Onion, diced
5 cloves minced garlic (more to taste)
3-5 Diced Carrots
4-6 Stalks of diced Celery
1/2 tsp Granulated Garlic
1/4 tsp red pepper flakes (more to taste)
1 T "Italian" dried seasoning
1-3 zucchinis, cut to bite-size pieces
1 28 oz can of diced tomatoes (organic)
3-4 28 oz cans filled with water or veggie broth
1-2 potatoes, bite-size cubes (i like russets)
1 c. frozen green beans
1 c. drained beans (garbanzo or kidney are DELICIOUS)
1 c. small pasta (i like shells)

In a large cooking pot sauté onions over medium heat until transparent (about 5 min). Add garlic, carrots, celery & sauté for about 5 min. Add in spices & zucchini, cook until aromatic, about 1 min. Add canned tomatoes & broth. Increase heat to a boil. Add remaining veggies. Reduce heat to a simmer. Cover & cook until soup "comes together" (small oil spots that are spicy, red & flavorful). Add pasta to the boiling pot & cook according to package directions. Soup should be thick & veggie-licious. Serve with bread.

Yield: 8-12 servings. Fantastic for leftovers, flavor develops. The basis of the flavor comes from the sautéd veggies in the beginning. For the remainder of the veggies, feel free to substitute your own favorite combination of ingredients. I often leave out what's not on hand. Hope you enjoy the soup!

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