Minestrone Stew

By Vegiegail

Adapted from Marilyn Peterson's Eggplant Minestrone Stew in Vegan Bite by Bite

Ingredients

• 2 potatoes, peeled and cut into 1/2" cubes
• 6-8 oz elbow macaroni, cooked al dente
• 1 TBS olive oil
• 6 cups plus 1/4 cup vegetable broth
• 1 medium onion, diced small
• 2 carrots, peeled and sliced 1/4"-inch thick
• 4 garlic cloves, minced
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 tsp lemon juice
• 2 15-oz cans garbanzo beans, drained and rinsed
• 1 28-oz can crushed tomatoes
• 2 14.5-oz cans fire-roasted tomatoes
• 3 large bay leaves
• 2 tsp thyme, dried
• 2 tsp oregano, dried
• 1 TBS basil, dried
• 1 cup packed fresh basil, roughly chopped

Details

Servings 6

Preparation

Step 1

Boil potatoes for 10-15 minutes, until tender. Remove from heat, drain, and set aside.

Prepare pasta according to package directions. Rinse under cold water, drain, and return to pot. Stir in olive oil, and set aside.

Heat 1/4 cup broth in large soup pot on medium-low heat. Brown the onion and carrots. Add the salt, pepper, and garlic. Stir and cook until carrots are slightly softened, about 5 minutes.

Add the remaining ingredients, except the pasta. Bring to a boil, then reduce heat and simmer until cooked through, about 10 minutes. Add pasta and cook for another 5-10 minutes. Remove bay leaves and serve.