Minestrone A La Moosewood

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Servings: 1 Difficulty: Advanced
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A hearty, rustic Italian vegetable soup loaded with beans and pasta.
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This classic Minestrone A La Moosewood is the ultimate comfort food for chilly evenings. It’s a vibrant, nutrient-packed soup that celebrates the simple beauty of seasonal vegetables and hearty legumes. The dish features a rich tomato-based broth simmered with tender carrots, celery, and zucchini, providing a satisfying texture and deep, earthy flavor profile. Cooked peas or garbanzo beans add protein and substance, making it a complete meal in a bowl. Small pasta shapes absorb the savory juices, ensuring every spoonful is flavorful. Perfect for weeknight dinners or meal prep, this vegan-friendly recipe is easy to customize with whatever produce you have on hand. ItâÂÂs wholesome, warming, and incredibly satisfying without being heavy.

Minestrone a La Moosewood recipe image
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Minestrone A La Moosewood

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 222.4

Description

This classic Minestrone A La Moosewood is the ultimate comfort food for chilly evenings. It&# 226;ÂÂs a vibrant, nutrient-packed soup that celebrates the simple beauty of seasonal vegetables and hearty legumes. The dish features a rich tomato-based broth simmered with tender carrots, celery, and zucchini, providing a satisfying texture and deep, earthy flavor profile. Cooked peas or garbanzo beans add protein and substance, making it a complete meal in a bowl. Small pasta shapes absorb the savory juices, ensuring every spoonful is flavorful. Perfect for weeknight dinners or meal prep, this vegan-friendly recipe is easy to customize with whatever produce you have on hand. ItâÂÂs wholesome, warming, and incredibly satisfying without being heavy.

Ingredients

Directions

  1. Heat olive oil in a large soup kettle or pot over medium heat.
  2. Add chopped onion and crushed garlic; sauté until soft and translucent.
  3. Stir in minced celery, cubed carrots, and cubed eggplant (or zucchini).
  4. If using zucchini, add it now along with chopped green pepper.
  5. Season with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon oregano.
  6. Pour in tomato puree, water (or beef stock), and dry red wine.
  7. Add the cooked peas or garbanzo beans and stir to combine.
  8. Cover and simmer for 15 minutes until vegetables are tender.
  9. Stir in fresh chopped tomatoes and the remaining salt.
  10. Reduce heat to low and keep warm until 10 minutes before serving.
  11. Increase heat to bring the soup to a gentle boil.
  12. Add dry pasta and cook gently until tender, about 8-10 minutes.
  13. Serve immediately, garnished with fresh chopped parsley and parmesan cheese if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 222.4kcal
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 7.8mg1%
Total Carbohydrate 22.4g8%
Dietary Fiber 6.4g26%
Sugars 6.8g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, use vegetable stock instead of beef stock and omit the parmesan cheese garnish, or substitute with nutritional yeast.

You can customize this soup with other seasonal vegetables like spinach, kale, or white beans. Add leafy greens in the last 5 minutes of cooking.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day. Reheat gently on the stove.

If the soup becomes too thick upon reheating, add a splash of water or vegetable broth to reach your desired consistency.

Keywords: minestrone, moosewood, vegetable soup, italian, vegan, garbanzo beans, peas, pasta, tomato, comfort food, meal prep, healthy, zucchini, carrots, celery, herbs, simmered, rustic, hearty, plant-based
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