Vegetarian Minestrone Soup Recipe

2 TBS olive oil
1 medium onion
2 cloves garlic
3 medium potatoes
1 large carrot
1 rutabaga
1 small parsnip
1 small celery root peeled OR ½ cup fresh celery leaves + one stalk
½ bunch Broccoli Rabe OR Kale
½ bunch Italian (flat leaf) parsley
1 cup peas
1 oz red wine (optional)
1 can of Great Northern or Cannellini Beans
Water (sufficient to be one inch above vegetables)
Salt and Pepper to taste
1 tsp oregano fresh or dried
½ tsp thyme fresh or dried
1 large bay leaf

Grated Parmesan or Romano cheese to taste

In a Soup Pot or a Saucepan with a lid, sauté the coarsely chopped onion and garlic in olive oil until soft.
Chop all veggies except peas coarsely and add to pot. Then add the remaining ingredients except the cheese. Cover and bring to a boil and simmer covered until veggies are tender. Let stand 15 minutes to blend. Serve with bread, meat, chicken or fish. Each person can add cheese to taste.

Serves 4 and makes a YUMMY leftover!

Click here to download a copy of Gma’s Vegetarian Minestrone Soup recipe.