Minestrone Style Veggie Sausage Soup Vegn Recipes

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Steps:

• Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
• Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
• Bring to a boil.
• Place the lid on the pot, and simmer for 45 minutes.
• Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
• Allow to cool before serving.
• Enjoy

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Steps:

• In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Steps:

• Warm the olive oil over medium heat, once warm add the onion and let it sweat for about 5 minutes (watch it doesn't burn).
• Stir in the tomato paste as best you can and let that sizzle more a few minutes, then add in the garlic.
• Let that cook a few minutes while you chop up the 'sausage', then add it in along with the bay leaf, basil and parsley. Let the mixture cook for a few minutes then mix in the 1/2 cup of water, stir well. Leave that while you get the rest of the ingredients together.
• Add in the carrot then turn the heat up and stir in the broth. Bring to a boil.
• Once boiling, add in the orzo and barley. Stir well, reduce heat and allow to simmer over medium low heat for about 35 minutes. Stir from time to time as barley and orzo are prone to sticking to the bottom of the pot.
• Adjust seasoning and add peas and corn about 25 minutes into the simmering. Once the barley is cooked through the soup is done. You may want to add more broth, it gets quite thick, especially if you leave it to cook a lot longer.