Veggie Minestrone Soup Recipe | Rutgers Cooperative Extension

Ingredients

• 1 can chickpeas
• 1 can kidney beans or pinto beans1 large onion, chopped
• 1 clove garlic (or more), finely chopped
• ¼ cup olive oil
• 2 cups pureed tomatoes with juice
• 10 cups low-sodium chicken or vegetable stock
• 2 large carrots, chopped
• 1 bay leaf
• ¼ teaspoon ground pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• 1 tablespoon salt
• 1 potato, peeled & chopped
• 6 (or more) cabbage leaves
• 2 cups cauliflower, cut into flowerets
• 6 (or more) escarole leaves, chopped
• 1/3 cup rice1 medium zucchini, chopped
• 1/3 cup ditalini or other small pasta