Thursday, January 14, 2010

Recipe of the Week: Vegetarian Minestrone Soup

I've been on a soup kick lately.....

Here is an easy recipe for vegetarian minestrone soup that we cooked up last weekend.



Winter Minestrone with Tofurkey Sausage
Adapted from "One Pot"


3 TB olive oil
3 links Tofurkey sundried tomato sausage
1 onion, diced
2 garlic cloves, diced
14 oz can diced tomatoes
7 oz can tomato sauce (or you could use a couple tablespoons of tomato paste)
2 TB fresh herbs, including parsley, thyme, basil and marjoram
2 celery stalks, diced
1 carrot, diced
1 small red bell pepper, diced
4 cups vegetarian broth
salt and pepper
1/2 cup short macaroni (otherwise know as salad macaroni)
14 oz can dark red kidney beans
1 cup frozen peas
4 TB Parmesan cheese


Heat oil in pan and cook sausage and onion, stirring occasionally until onion is translucent and sausage begins to brown.

Add garlic, tomatoes, and herbs. Cook 5 minutes, stirring. Add celery, carrot and bell pepper. Cook covered for another 5-7 minutes.

Pour in stock and bring to a boil. Cover and simmer gently for 30 minutes. Season with salt and pepper.

Add the macaroni and beans and simmer for another 15 minutes or until macaroni is tender.

Stir in the peas and cook for another 5 minutes.

To serve, ladle soup into bowls and top with Parmesan cheese.

We made homemade whole wheat bread in our bread machine to soak up all the yummy goodness!