Adapted by Antonia Havey P.Dt from Food: Vegetarian Home Cooking by Mary McCartney
Heat the oil in a large saucepan on medium heat.
Add the onion, celery, and carrots. Saute for about 5-7 minutes, or until the onion becomes translucent. Do not let vegetables brown.
Add the garlic and cook for 30 seconds.
Stir in the diced tomatoes, then cover and simmer for 15 minutes, stirring often.
Pour in the vegetable stock, kidney beans, peas, and green beans. Add the bay leaf, oregano, and parsley.
Bring to a gentle boil, then simmer for 30 minutes. Check half-way through and add more vegetable broth if the soup is too thick.
Remove bay leaf, and season with salt and pepper if desired. Keep in mind that flavours will strengthen as the soup is stored.
Serve sprinkled with parmesan cheese.
1 1/2 tablespoons olive or canola oil
1 medium onion, finely chopped
2 stalks of celery, finely chopped
2 large carrots, peeled and finely chopped
2 cloves of garlic, minced
14oz canned diced tomatoes
1 L low-salt or no-salt added vegetable broth
1 can red kidney beans, drained and rinsed
1/4 cup frozen peas
1/2 cup frozen green beans
1 bay leaf
2 tsp dried oregano
1 tsp dried parsley
Salt and pepper to taste
Grated parmesan cheese, to serve
Makes: 4-6 servings
This minestrone is packed with vegetables and is the perfect addition to a fall or winter meal. Serve alongside your favourite sandwich for a hearty lunch or a light supper.