Classic Minestrone Soup | Lorna Vanderhaeghe

Name: Classic Minestrone Soup | Lorna Vanderhaeghe
Ingredients: 6 garlic cloves, crushed; 2 cups (500 mL) chopped onion; 1 cup (250 mL) sliced celery; 4 Tbsp (60 mL) extra virgin olive oil; 2 cups (500 mL) sliced carrots; 1 cup (250 mL) chopped red pepper; Sea salt or mineralized salt to taste; ¼ cup (60 mL) finely chopped cilantro; 2 bay leaves; 2 tsp (10 mL) fresh oregano; 2 tsp (10 mL) fresh basil; 4 cups (1 L) vegetable stock or use non-hydrolized vegetable boullion cubes with water; 1 ½ cups of cooked garbanzo or pinto beans; 2 cups (500 mL) tomato purée; 1 ½ cups (375 mL) chopped fresh tomatoes; ¼ cup (60 mL) dry red wine; ½ cup (125 mL) dry whole wheat pasta, cooked firm and set aside; ½ cup (125 mL) EFA-rich oil such as organic hemp, flax, or extra virgin olive oil; Freshly grated parmesan cheese, for garnish; Freshly ground coarse black pepper, for garnish; 1 cup (250 mL) finely chopped parsley, for garnish

lornahealth.com

This is a rich soup and makes a hearty meal when saved with warm buns or bread topped with better butter. Ingredients 6 garlic cloves, crushed 2 cups (500 mL) c

View full recipe on lornahealth.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at lornahealth.com.

Share this recipe:

Cooking tools:

Pot
Saucepan
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Grater
Pepper mill

Ingredients

6 garlic cloves, crushed
2 cups (500 mL) chopped onion
1 cup (250 mL) sliced celery
4 Tbsp (60 mL) extra virgin olive oil
2 cups (500 mL) sliced carrots
1 cup (250 mL) chopped red pepper
Sea salt or mineralized salt to taste
¼ cup (60 mL) finely chopped cilantro
2 bay leaves
2 tsp (10 mL) fresh oregano
2 tsp (10 mL) fresh basil
4 cups (1 L) vegetable stock or use non-hydrolized vegetable boullion cubes with water
1 ½ cups of cooked garbanzo or pinto beans
2 cups (500 mL) tomato purée
1 ½ cups (375 mL) chopped fresh tomatoes
¼ cup (60 mL) dry red wine
½ cup (125 mL) dry whole wheat pasta, cooked firm and set aside
½ cup (125 mL) EFA-rich oil such as organic hemp, flax, or extra virgin olive oil
Freshly grated parmesan cheese, for garnish
Freshly ground coarse black pepper, for garnish
1 cup (250 mL) finely chopped parsley, for garnish