Meatless Main Dish Minestrone
Meatless Main Dish Minestrone

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, meatless main dish minestrone. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Meatless Main Dish Minestrone is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Meatless Main Dish Minestrone is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have meatless main dish minestrone using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Meatless Main Dish Minestrone:
  1. Make ready 6 tbsp butter
  2. Take 5-6 large carrots, sliced
  3. Make ready 2 medium celery stalks
  4. Prepare 2 medium onions, minced
  5. Prepare 1 garlic clove
  6. Get 1 medium head green cabbage (about 1.5 lb.), coarsely sliced
  7. Make ready 1 (28 oz.) can of tomatoes, chopped (save liquid)
  8. Make ready 8 cups water
  9. Get 1/3 cup regular long-grain rice or orzo
  10. Take 2 teaspoons salt
  11. Get 2 teaspoons Worcestershire sauce
  12. Make ready 1/4 teaspoon oregano leaves
  13. Prepare 1/4 teaspoon pepper
  14. Get 4 medium potatoes, peeled and cut into bite-sized pieces
  15. Make ready 4 beef boullion cubes
  16. Prepare 2 large zucchini, cut into bite-sized pieces
  17. Prepare 2 15.25-20 oz. cans red kidney beans, drained
  18. Make ready 1 (10 oz.) package frozen chopped spinach
  19. Take 1/2 cup grated Parmesan or Romano cheese
Instructions to make Meatless Main Dish Minestrone:
  1. In 8 quart dutch oven or stock pot over medium high heat, in hot butter, cook carrots, celery, onions, garlic, and cabbage until vegetables are browned, about 30+ minutes, stirring frequently.
  2. Add tomatoes with their liquid and next 9 ingredients.
  3. Over high heat, heat to boiling, stirring occasionally. Reduce heat to low, cover and simmer for 30 minutes or until vegetables and rice are tender.
  4. Add beans and frozen spinach, cook over medium heat until spinach is cooked and beans are heated through.
  5. Add more water if necessary, as the soup becomes thick upon standing.
  6. Serve with parmesan cheese.

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