Recipe: Easy Pantry Minestrone Soup, Vegetable Minestrone Soup, Real, Good, Vegetarian Minestrone Soup for Dear Micha

Easy Pantry Minestrone Soup
(enough for a crowd, and makes great leftovers)
Submitted by Deb Carpenter 28 September 1999

1 (28-oz) can peeled tomatoes in juice, chopped, and one can water (or liquid from canned items, below, to make 28 oz)
1 medium onion, minced or equivalent amount dehydrated (2-3 Tbsp)*
3-4 cloves garlic, baked or microwaved until soft (this removes some of the sharpness)minced, or equivalent amount dehydrated (1-2 tsp)*
1 (16 oz) can dark red kidney beans, drained and rinsed
1 (16 oz) can great northern beans, drained and rinsed
1 (16 oz) can chickpeas (garbanzo beans), drained and rinsed
1 can kitchen cut green beans or 1 10-oz package frozen Italian green beans, drained
1 can baby lima beans (optional), drained
1 (8 oz) can sliced mushrooms, drained
1 small can sliced black olives, drained
2 medium or three small zucchini, cut into thin slices with skin, larger pieces quartered
1 medium red pepper, seeded and diced
1 (10 oz) package frozen chopped spinach, thawed and drained well

Seasonings: (to taste, or in the following amounts)
1 tsp onion salt
1/2 tsp garlic salt
1 1/2 tsp sweet basil leaves
1 1/2 tsp oregano leaves
1 1/2 tsp chervil (or parsley)
1/2 tsp thyme leaves
1/2 tsp freshly-ground black pepper.

*Actually, if you roast or bake the onion and garlic first, this adds wonderful flavor and no fat.)

Cooking:
In soup pot over medium-high heat, put tomatoes, juice, and water and mix thoroughly. Add onion and garlic, canned items, and heat thoroughly, stirring occasionally. Add zucchini, pepper, and spinach and cook over medium to high heat until very hot. (Approximately 30 minutes, but this is very flexible, depending on your schedule). Liquid will reduce, and it will take on a "stew-like" consistency. Add seasonings last, taste, correct if you wish, and cook another 5-10 minutes before serving. Very low fat, high fiber, and it gets rave reviews even from our non-vegetarian friends.

Vegetable Minestrone Soup
From: Sharon H. Gluck

1/2 cup Chopped onion
1 Leek, white part only Chopped
2 Cloves garlic
1 can (28 oz) tomatoes -- crushed
4 Red potatos -- quartered
2 Carrots -- sliced
1 Celery stalk -- sliced
1/2 cup Barley
1 1/2 cups Corn
1 cup (frozen) peas
1 can (16 oz) white beans (drained)
1 teaspoon Basil
1 Bay leaf
1 tablespoon Salt
1 teaspoon Black pepper

Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes.
Add remaining ingredients and cook 20 minutes or until barley is done. Makes about 1 gallon.

Real, Good, Vegetarian Minestrone Soup
(for 4)

stock:
1/2 onion, sliced
1/2 red onion, sliced
1.5 cloves garlic
1 leek, chopped
1 potato, chopped
1/2 turnip, chopped
1 carrots, chopped
1/2 bulb fennel, chopped; or 1 stalk celery, chopped
1/4 c. parsley, chopped
1 bay leaf
1 sprig fresh rosemary
salt to taste
1 qt. watersoup:
1 c. white beans, soaked
1 sprig fresh rosemary
1.5 c. water
1.5 T. olive oil
1/2 onion, sliced
1/2 red onion, sliced
1.5 cloves garlic
1/2 bulb fennel, chopped; or 1 stalk celery, chopped
1/4 c. parsley, chopped
2 t. oregano
1 t. fennel seed
1 potato, chopped
1/2 turnip, chopped
1 carrot, chopped
1 bay leaf
4 oz. peeled winter squash, chopped
1/2 c. chopped tomatoes
1/2 c. pasta, in short pieces

topping:
1/4 c. parmesan
3-5 leaves fresh basil
1/4 c. creme fraiche or mascarpone cheese

stock: Simmer all stuff 2 hours, add more water if it gets too thick. Strain and let cool.

soup: Simmer beans with rosemary, till done; set aside, save liquid. Saute onions, garlic, fennel in oil. Stir in parsley, oregano, fennel.
Add potato, turnip, carrot, bay, squash, tomatoes, bean water, stock.

Simmer 1 hour, or even less, if veggies getting mushy; stir sometimes. Cook pasta, drain, add near end of cooking time.

topping:
Blend all ingredients into a thick paste, swirl into each bowl of soup.