Vegetarian Minestrone Soup For The Winter (vegan-friendly!)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced (2 tsp minced garlic)
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon chopped sage (can be fresh or dried)
• 2 tablespoons fresh flat-leaf parsley
• 1 stalk celery, thinly sliced
• 1 carrot, diced
• 3 1/2 cups vegetable stock
• salt and pepper, to taste
• 1/2 cup uncooked macaroni
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 cup green peas (the frozen kind)
• 2 tablespoons parmesan cheese (preferably freshly grated)

Recipe

• 1 heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
• 2 slightly lower the heat. add the tomatoes, sage, and flat-leaf parsley and cover. cook for 5 minutes.
• 3 pour in the vegetable stock. bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
• 4 season to taste with salt and pepper.
• 5 add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
• 6 stir in the peas and cook for another 5 minutes.
• 7 stir in the parmesan cheese.
• 8 if serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
• 9 i thought it went nice with some fresh-baked garlic bread!