Not your usual Minestrone Soup
1 tablespoon of olive oil
1 small onion
2 cloves of garlic
½ a large butternut squash
1 small sweet potato
½ a head of cabbage
½ a head of cauliflower
1 cup of button mushrooms
pinch of salt
1 teaspoon of oregano
12 ounces or Rick's Red Sauce with extra garlic
3 cups of vegetable stock
1 teaspoon of salt
1 teaspoon of black pepper
1 cup of orzo pasta, uncooked
1 cup of canned navy beans, drained and rinsed
½ cup of minced basil?
Grated Parmesan cheese
Step 1: Using a food processor disc for shredding, shred the garlic and onion, and set aside.
Step 2: Using the same disc and bowl (no need to clean up), shred the veggies one after the other, emptying the bowl as it fills up.
Step 3: Preheat a large pot with the olive oil over medium high heat. Add in the garlic and onion mixture first and sauté them for just 3 minutes until they soften up.
Step 4: Add in all the shredded veggies, pinch of salt and oregano. Sauté the shredded veggies for 3 more minutes until slightly softened.
Step 5: Add in Rick's Red Sauce, vegetable stock, seasoning and give the soup a mix.
Step 6: bring the soup to a boil, and when it starts to boil, lower the temperature to medium and cover your pot.
Step 7: Let the soup cook for about 20 minutes until veggies have softened. Add in the orzo pasta and beans, cover the pot again and let the soup cook for 7 more minutes until the pasta has cooked.
Step 8: Turn off the heat, add in the basil and mix well.
Step 9: Serve the soup right away with cheese if you like, some croutons and more basil.