About Recipes Classes Rick's Specialty Market
Login Register
Home About Recipes Classes Rick's Specialty Market Register Login

Easy Shredded Veggie Minestrone Soup

Not your usual Minestrone Soup

Ingredients

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

2 carrots

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

Directions

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. 

Categories

Soups, Stews

Similar Recipes

Cold Cucumber Soup with Yogurt and Dill

Homemade Onion Soup Mix

Chicken Corn Chowder

Old Fashioned Vegetable Beef Soup

Creamy Fresh Asparagus Soup