Quick Minestrone Recipe

Posted on 18th of February, 2010 by Lévana

I trust you should have no trouble whatsoever finding dozens of delicious minestrone recipes. My idea for this quick and incredibly satisfying version of the classic was: How can I play with the same ingredients and get a great soup in a fraction of the time? The answer is: the incredible selection of frozen vegetables available in supermarkets, and dry herbs (although if you do have fresh basil, it would be really nice). This soup requires no prep work at all. Please note the optional grains I have suggested cook quickly and need no soaking, to keep up with the brief cooking time of the soup.

3 quarts (12 cups) water
3 pounds of any frozen cut vegetables: Short and sweet selection: cauliflower, broccoli, string beans, zucchini, turnips, onions, corn, peas, carrots, okra, spinach, kale, lima beans, edemame, pidgeon peas, etc….
1/2 cup of steel cut oats, red lentils, barley or spelt flakes
1/3 cup olive oil
Salt to taste
Good pinch red pepper flakes
3 cups canned crushed tomatoes
1 teaspoon turmeric
2 tablespoons paprika
4 bay leaves
1 tablespoon dry basil

Directions:

Bring all ingredients to a boil in a wide heavy pot. Reduce to medium and cook, covered, about 30 minutes. Adjust consistency and seasonings before serving.

Filed under: Kosher Recipes, Pareve Recipes, Soup Recipes, Vegetarian Recipes