minestrone

There are many versions of minestrone; this is one of our favorites. Feel free to substitute in-season produce.

2 Tbs. olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped,
2 zucchini, sliced
3 red potatoes, peeled and cubed
3 cups cabbage, shredded
1 1/2 quarts vegetable broth or water
1 15-oz can chopped tomatoes, with liquid
1 16-oz can cannellini beans, drained
1 cup cut green beans
salt to taste

1. In large stewpot, heat olive oil. Sauté onion until semitransparent.

2. Add carrots, celery, zucchini, potatoes, cabbage, and vegetable broth. Bring to a boil. Reduce heat; simmer for 2 hours, stirring occasionally.

3. Add remaining ingredients; simmer another 30 minutes.

bettina’s antioxidant vegetable soup

The beets give this low-calorie, energizing soup a deep fuschia color. If you like, add a cup of small pasta shapes to this soup during the last 10 minutes of simmering.

2 Tbs. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced or chopped
3 stalks celery, chopped
1/2 large green pepper, diced
5-6 cups vegetable stock
2 large carrots, peeled and chopped
2 beets, peeled and diced small
2 large potatoes (white or red), peeled and chopped
1 cup green beans, trimmed and halved
1 14-oz. can kidney beans
1/4 cup chopped parsley
1/4 cup Bragg’s amino acids
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. tarragon
Salt and pepper to taste

1. Heat oil in a large stockpot over low-medium heat. Add onions; cover and cook until onions are soft (about 10 minutes). Add garlic, celery, and green pepper; stir well. Cover and cook for 5 minutes until vegetables are slightly softened.

2. Add stock, carrots, beets, potatoes, and green beans. Increase heat to bring soup to a boil. Reduce heat; simmer until vegetables are tender. Add remaining ingredients; stir to combine and heat through.

italian vegetable stew

A chickpea is a garbanzo is a …cece bean, if you’re in Italy! Thanks to Sue for this stew recipe.

2 Tbs. olive oil
2 potatoes, peeled and cubed
1 medium onion, chopped
1 clove garlic, minced or pressed
1 14-oz. can vegetable broth
2 15-oz. cans diced tomatoes
1 16-oz. package frozen cut Italian green beans (or fresh)
1 tsp. dried Italian seasoning
1/2 tsp. salt
Freshly ground pepper to taste
1 15-oz. can cece beans (chickpeas)
Pinch of sugar

Sauté potatoes, onion, and garlic in olive oil over medium heat, stirring occasionally, for 5-7 minutes or until onion is transparent and soft. Add broth and cook for 10 minutes. Add tomatoes, green beans, seasoning, salt, and pepper, and simmer over low heat. Cook 10 minutes, and then add cece beans and sugar. Simmer another 10 minutes, stir, and serve.