simple Meatless Main Dish Minestrone Recipe | Simple Way to make Meatless Main Dish Minestrone Quick
Betty Wilkins 26/07/2020 16:42
Meatless Main Dish Minestrone
Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a Easy dish, meatless main dish minestrone. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Meatless Main Dish Minestrone is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Meatless Main Dish Minestrone is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook meatless main dish minestrone using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Meatless Main Dish Minestrone:
Take butter
Make ready large carrots, sliced
Prepare medium celery stalks
Take medium onions, minced
Make ready garlic clove
Prepare medium head green cabbage (about 1.5 lb.), coarsely sliced
Make ready can of tomatoes, chopped (save liquid)
Get water
Prepare regular long-grain rice or orzo
Prepare salt
Take Worcestershire sauce
Get oregano leaves
Take pepper
Take medium potatoes, peeled and cut into bite-sized pieces
Prepare beef boullion cubes
Take large zucchini, cut into bite-sized pieces
Take 15.25-20 oz. cans red kidney beans, drained
Take package frozen chopped spinach
Prepare grated Parmesan or Romano cheese
Instructions to make Meatless Main Dish Minestrone:
In 8 quart dutch oven or stock pot over medium high heat, in hot butter, cook carrots, celery, onions, garlic, and cabbage until vegetables are browned, about 30+ minutes, stirring frequently.
Add tomatoes with their liquid and next 9 ingredients.
Over high heat, heat to boiling, stirring occasionally. Reduce heat to low, cover and simmer for 30 minutes or until vegetables and rice are tender.
Add beans and frozen spinach, cook over medium heat until spinach is cooked and beans are heated through.
Add more water if necessary, as the soup becomes thick upon standing.
Serve with parmesan cheese.
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