Veggie Packed Autumn Minestrone Food

AUTUMN MINESTRONE

Autumn Minestrone image

Categories Soup/Stew Vegetable Dinner Fall

Yield Makes 12 cups; serves 6 to 8

Number Of Ingredients 14

Ingredients

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Steps:

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately.

AUTUMN VEGETABLE MINESTRONE

Autumn Vegetable Minestrone image

Make and share this Autumn Vegetable Minestrone recipe from Food.com.

Provided by mariposa13

Categories Clear Soup

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 1/2 ounce) cans vegetable broth
1 (18 ounce) can crushed tomatoes, undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, cut into 1/2-inch slices
1 medium yellow bell pepper, cut into 1/2-inch pieces
8 medium green onions, sliced (1/2 cup)
2 garlic cloves, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil

Steps:

Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker.
Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
Stir in rice.
Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Nutrition Facts : Calories 259.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 2.1, Sodium 1606.2, Carbohydrate 53.8, Fiber 7.1, Sugar 13, Protein 8.6

VEGETARIAN MINESTRONE

Vegetarian Minestrone image

Make and share this Vegetarian Minestrone recipe from Food.com.

Provided by Sueie

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 onion, chopped
3 cups water
2 cups chopped zucchini
1 cup diced carrot
1 cup beans, chopped
1 cup canned kidney beans, drained
3/4 cup diced celery
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
ground black pepper
400 g canned tomatoes
1 garlic clove, minced
1/4 cup uncooked macaroni
4 teaspoons grated parmesan cheese

Steps:

Place onion in saucepan with one tablespoon water and saute until clear.
Add remaining water and vegetables and bring to the boil.
Cover, reduce heat to medium-low and cook for 25 minutes.
Add macaroni, cover and cook for another 10 minutes.
Place in large bowls, sprinkle with cheese, and serve with crusty bread.

Nutrition Facts : Calories 138.1, Fat 1.3, SaturatedFat 0.4, Cholesterol 1.5, Sodium 388.1, Carbohydrate 26.6, Fiber 6.1, Sugar 7.7, Protein 7.1

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