Vegetarian Minestrone Soup

soup

I’ve been practicing my staring technique.  Staring at a blinking cursor on a blank screen; staring at a cooling mug of coffee; staring at raindrops traveling down the kitchen window; staring at the television.

“I should bake,” I think, but can’t even manage that.

I’m lingering before a crossroads, staring at divergent paths mere steps ahead. I cannot walk towards any one direction, on a road to any outcome.  I’m weary. I want to rest a while, here in the center of the road, and just stare towards an unknown.

My brain was not meant to process all this.


Vegetarian Minestrone Soup

  • Servings: Serves 8-10
  • Print

Ingredients

  • ½ onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cups green beans, cut into ½ inch pieces
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano, crushed
  • 2 Tablespoons fresh sage, minced
  • 1 28 oz. can chopped tomatoes
  • 6 cups vegetable broth
  • 2 zucchini, diced
  • ½ cabbage, shredded
  • 2 14 oz. can cannellini beans, drained
  • ½ bag frozen peas

Directions

  1. In a large pot, saute onion, carrots and celery until beginning to soften. Add green beans and saute 5 minutes longer. Add garlic, oregano and sage and sauce for 30 seconds. Add tomatoes and broth, and bring to a boil, reduce heat and simmer 45-60 minutes until beans are almost tender.
  2. Add zucchini, cabbage and beans and cook another 15 minutes or until cabbage has softened and green beans are tender. Add peas and heat through. Season with salt and pepper.

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