Meatless Main Dish Minestrone
Meatless Main Dish Minestrone

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, meatless main dish minestrone. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Meatless Main Dish Minestrone is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Meatless Main Dish Minestrone is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Prepare 6 tbsp butter
  2. Take 5-6 large carrots, sliced
  3. Prepare 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. Take 1 (28 oz.) can of tomatoes, chopped (save liquid)
  8. Get 8 cups water
  9. Get 1/3 cup regular long-grain rice or orzo
  10. Get 2 teaspoons salt
  11. Get 2 teaspoons Worcestershire sauce
  12. Get 1/4 teaspoon oregano leaves
  13. Make ready 1/4 teaspoon pepper
  14. Prepare 4 medium potatoes, peeled and cut into bite-sized pieces
  15. Get 4 beef boullion cubes
  16. Get 2 large zucchini, cut into bite-sized pieces
  17. Take 2 15.25-20 oz. cans red kidney beans, drained
  18. Make ready 1 (10 oz.) package frozen chopped spinach
  19. Get 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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