Long cooking time is the key to this wonderful, heady minestrone. The soup matures with time, so it is best made the day ahead. Don’t be off put by the quantity of olive oil; treat it as a flavoring.
Serves 6–8
INGREDIENTS
- 1/2 cup olive oil
- 2 medium onions, chopped
- 2 carrots, chopped
- 2 stalks celery, sliced
- 1 cup sliced green beans
- 3 medium zucchini, chopped
- 3 cups shredded cabbage
- 8 cups vegetable bouillon
- 1 cup chopped canned tomatoes
- 2 tbsp. nutritional yeast
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- sea salt and black pepper
- 1 (15-oz.) can white beans
- 1 cup orzo or other tiny pasta
INSTRUCTIONS
- Heat the oil in a saucepan, then add the onions and cook, stirring frequently for about 8 minutes until golden.
- Stir in each of the other vegetables in turn, cooking each one for 3 minutes before adding the next.
- Add the bouillon, tomatoes, yeast, oregano, and basil. Season to taste with salt and pepper.
- Bring to a boil, then reduce the heat to very low, cover, and simmer for 2 hours. If making in advance, chill. Reheat if required.
- Add the beans and orzo and cook for 15 minutes before serving.
VARIATIONS:
SMOOTH VEGETABLE SOUP:
- Prepare the basic recipe, omitting the pasta. Purée the soup using an immersion blender or in a food processor.
CREAMED VEGETABLE SOUP:
- Prepare the basic recipe, omitting the pasta and using 6 cups vegetable bouillon and 2 cups soy milk. Purée the cooked soup with an immersion blender or in a food processor. Stir in 1/2 cup soy cream and heat through just before serving.
MINESTRONE WITH TOFU:
- Prepare the basic recipe, omitting the pasta. Press 6 ounces tofu well, drain, then chop into 1-inch cubes and toss in 2 tablespoons soy sauce. Place in a baking dish and cook at 375°F for 10 minutes, toss gently, then bake for 5 more minutes. Add cubes to the soup with the white beans.
BARLEY MINESTRONE:
- Prepare the basic recipe, omitting the pasta. Dry roast 1 cup barley in a heavy-based pan for 3–4 minutes, stirring constantly. Add to the soup with the bouillon.
