Minestrone Veggie Bowl (Print Version)
# Ingredients:
→ Aromatics & Veggies
01 -
1 cup fresh parsley, finely chopped
02 -
2 yellow potatoes, cut into small cubes
03 -
2 stalks celery, chopped up
04 -
2 carrots, small dice
05 -
1 medium yellow onion, diced
06 -
4 minced garlic cloves
→ Pantry Staples
07 -
1½ cups whole wheat pasta shells
08 -
15 oz canned beans (like chickpeas), rinsed
09 -
28 oz can of diced tomatoes
10 -
5 cups vegetable stock
11 -
¼ teaspoon ground black pepper
12 -
½ teaspoon sea salt
13 -
2 teaspoons oregano, dried
# Instructions:
01 -
Throw garlic and onion into a big pot with a splash of water (1-2 tbsp). Stir and cook for about 3 minutes until they soften up.
02 -
Toss in the carrots, celery, potatoes, oregano, pepper, and salt next. Stir and cook till the carrots and potatoes start to feel tender, about 6 minutes.
03 -
Mix in the stock, canned tomatoes, beans, and pasta. Heat to a boil, then simmer without a lid for 12-15 minutes until pasta’s done. Sprinkle parsley on top to serve.
# Notes:
01 -
Roots in Sardinian cooking
02 -
Lets you use up lots of veggies
03 -
Works with any beans you prefer