by Jenn on February 7, 2009

in Budget,Dairy Free,Gluten Free,Soups,Vegetarian


Minestrone is one of those “smorgasbord” types of recipes, where really you can put everything and anything into it and still call it minestrone.  It’s perfect for that “I really don’t feel like going to the store but need to make something tasty and use up what I’ve got” meal.  There are a couple of rules though – one, it should be a tomato base, two it should be thick – it helps to spend a good 3 hrs making the soup so that the veggies fall apart very easily, three it should have some time of grain or bean in it to make it a heavy hearty meal.  Here was what I did w/ mine today:

[print_this]1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 tomatoes, chopped
1 can stewed tomatoes
1 little can tomato paste
2 cups cooked brown rice
1 cup frozen green beans
1 cup frozen chopped spinach
4 new potatoes, chopped

I also put in thyme, rosemary, basil, leek flakes, salt, pepper, and garlic.

Pretty much I simmered all this in about 3-4 qts of chicken stock for somewhere around 3 hrs (though I didn’t add the rice until about halfway into it).


You get a meal that is super easy, very healthy, and filling.

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