Meatless Main Dish Minestrone
Meatless Main Dish Minestrone

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, meatless main dish minestrone. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Meatless Main Dish Minestrone is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Meatless Main Dish Minestrone is something which I have loved my entire life.

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

The ingredients needed to make Meatless Main Dish Minestrone:
  1. Take 6 tbsp butter
  2. Make ready 5-6 large carrots, sliced
  3. Get 2 medium celery stalks
  4. Make ready 2 medium onions, minced
  5. Prepare 1 garlic clove
  6. Get 1 medium head green cabbage (about 1.5 lb.), coarsely sliced
  7. Get 1 (28 oz.) can of tomatoes, chopped (save liquid)
  8. Make ready 8 cups water
  9. Prepare 1/3 cup regular long-grain rice or orzo
  10. Prepare 2 teaspoons salt
  11. Take 2 teaspoons Worcestershire sauce
  12. Get 1/4 teaspoon oregano leaves
  13. Take 1/4 teaspoon pepper
  14. Make ready 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. Take 2 15.25-20 oz. cans red kidney beans, drained
  18. Get 1 (10 oz.) package frozen chopped spinach
  19. Make ready 1/2 cup grated Parmesan or Romano cheese
Steps 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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