Meatless Main Dish Minestrone
Meatless Main Dish Minestrone

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, meatless main dish minestrone. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Meatless Main Dish Minestrone is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Meatless Main Dish Minestrone is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready 6 tbsp butter
  2. Make ready 5-6 large carrots, sliced
  3. Prepare 2 medium celery stalks
  4. Take 2 medium onions, minced
  5. Make ready 1 garlic clove
  6. Make ready 1 medium head green cabbage (about 1.5 lb.), coarsely sliced
  7. Make ready 1 (28 oz.) can of tomatoes, chopped (save liquid)
  8. Take 8 cups water
  9. Make ready 1/3 cup regular long-grain rice or orzo
  10. Get 2 teaspoons salt
  11. Take 2 teaspoons Worcestershire sauce
  12. Get 1/4 teaspoon oregano leaves
  13. Make ready 1/4 teaspoon pepper
  14. Get 4 medium potatoes, peeled and cut into bite-sized pieces
  15. Get 4 beef boullion cubes
  16. Take 2 large zucchini, cut into bite-sized pieces
  17. Prepare 2 15.25-20 oz. cans red kidney beans, drained
  18. Prepare 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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