Meatless Minestrone

By Sophialuc

Ingredients

• 1 large onion, chopped
• 3 Tbs. olive oil
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 cup chopped cabbage
• 1 medium green pepper, chopped
• 1 medium zucchini, chopped
• 6 garlic cloves, minced
• 3 1/2 cups water
• 2 cans (14 1/2 oz each) diced tomatoes, undrained
• 1 can garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 oz) tomato puree
• 1 can (8 oz) tomato sauce
• 3 Tbs dried parsley flakes
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1/2 cup small pasta shells
• fresh basil and parmesan cheese

Preparation

Step 1

In dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic. Saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil Reduce heat, cover and simmer for 15 minutes.

Stir in pasta, cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.