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+ servings

Comforting Veggie Minestra

Ingredients

  • 3 Tbsp olive oil (or butter)
  • 8 carrots, sliced
  • 4 celery ribs, chopped
  • 2 large onions, chopped
  • 1 large green pepper, seeded and chopped
  • 1 Tbsp dried parsley flakes, divided
  • 1 Tbsp dried thyme, divided
  • 1 tsp dried marjoram, divided
  • 1 tsp dried basil, divided
  • 1 tsp dill, divided
  • salt + pepper
  • 1 clove garlic, minced
  • 2 cups chopped cabbage
  • 2 cups frozen cut green beans (about 8 oz)
  • 2 cups frozen peas (about 8 oz)
  • 1 cup frozen corn (about 5 oz)
  • 1 (15 oz) can garbanzo beans or chickpeas, rinsed and drained
  • 1 (28 oz) can diced tomatoes, not drained
  • 4 cups chicken stock (homemade is best)
  • 2 - 3 cups V8 juice
  • pinch of red pepper flakes, optional, but adds a nice kick
  • 1 bay leaf
  • parmesan rind, optional, but nice to add if you have one

Instructions

  • In a stockpot over medium-high heat, warm the oil (or butter).
  • Add the carrots, onion, celery, green pepper, 2 tsp each of the parsley, and thyme, ½ tsp each of the marjoram, basil, and dill. Season generously with salt and pepper.
  • Saute until the veggies are crisp-tender.
  • Add garlic. Cook and stir a minute or two.
  • Stir in the remaining ingredients, Parmesan rind, and the rest of the herbs. Bring to a boil.
  • Reduce heat; simmer, covered, until vegetables are tender, 1 to 1 ½ hours.
  • Remove bay leaf and Parmesan rind. Taste and adjust seasonings.