I've made minestrone a bunch of times but was never incredibly happy with it. I had dinner at a friend's house a few weeks ago and they'd made a really great vegetarian minestrone from Moosewood. I'm actually not sure if this is the exact same recipe (there are so many different Moosewood cookbooks) but I was pretty happy with the way this came out. Putting green peppers in was a new thing for me, so that may have helped. Here's roughly what I did, which is a variation on what's listed in the link. (I made this last week so my memory's not perfect.)


  • 3 tablespoons canola oil
  • 1 cup chopped onion
  • 5 cloves crushed garlic
  • 1 cup celery -- minced
  • 1 cup carrot -- cubed
  • 1 cup zucchini, cubed
  • 1 cup chopped green bell pepper
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/2 cup fresh parsley -- chopped
  • 1 1/2 cups cooked garbanzo beans
  • 1 potato, cubed
  • 1 teaspoon basil
  • 3 cups tomato puree (~42 oz canned tomatoes blended in Cuisinart)
  • 3 1/2 cups water or less - to cover (use water from cooking garbanzos if possible)
Saute garlic and onions in oil until they are soft and translucent.
Add 1 tsp. salt, carrot, celery.
Mix well.
Add oregano, black pepper and basil.
Cover and cook over low heat 5-8 minutes.
Add green pepper, zucchini, stock, puree, and cooked beans.
Cover and simmer 15 minutes.
Add tomatoes and remaining salt.
Keep at lowest heat until 10 minutes before you plan to serve. Add parsley for the last ~20 minutes of cooking.

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