Vegetarian Minestrone - MI Coop Kitchen

Ingredients

• 2 tablespoons Olive Oil
• 1 teaspoons garlic, minced
• 1 large onion, finely chopped
• ¼ cup celery, diced
• 1 cup carrots, peeled and sliced into thin half moons
• 1 cup fresh mushrooms, sliced
• 1 teaspoon basil
• 1 teaspoon oregano
• 2 tablespoons chicken flavored seasoning (vegetarian)
• 6 cups boiling water
• 1 teaspoon steak sauce
• ½ teaspoon Worcestershire sauce (Annie’s vegetarian)
• 12 ounces fresh kale chopped
• 3 ½ cup tomatoes, crushed
• 4 cups spaghetti sauce (homemade or store bought)
• 3 ½ cups Navy beans canned (drained & rinsed)
• 1 ½ cups zucchini, cut into small bite size
• 2 cups Ditalini cooked (or other small pasta)
• Salt and Pepper to taste
• Heat oil in a large soup pot. Add onion, garlic, celery and carrots. Sauté’ 2–3 minutes until onion is translucent.
• Add mushroom, oregano and basil and cook 2 minutes over medium heat or until mushrooms are softened.
• Prepare broth by dissolving vegetarian chicken seasoning into boiling water then add to pot with onion mixture.
• Add steak sauce, Worcestershire, kale, tomatoes, spaghetti sauce and beans. Bring to a boil, then simmer for 10–20 minutes, add zucchini and cook 10 more minutes or until zucchini is tender.
• Adjust seasoning with salt and pepper, then add the cooked pasta. Remove from heat and serve.
• Main Dishes