Vegetarian Minestrone Soup

[Connie of Trenton]

Does anyone have a really awesome recipe for vegetarian minestrone soup they could share with me? Thanks.

 

[Dana49]

Here's my favorite recipe. It's great on a cold New England evening with a loaf of thick, crusty Italian bread.

Vegetarian Minestrone Soup
1 chopped medium onion (sweet)
chopped garlic to taste (I don't use much)
1 can (28 oz) tomatoes (I buy the peeled tomatoes w/ basil and crush them in my hands)
2 large sliced carrots
2 stalks of celery (sliced)
1 can (16 oz.) of green beans drained
1 can (16 oz.) of cannelloni beans (white beans) drained
1/2 cup ditalini (elbow macaroni can be used instead)
2 tbsp. dried parsley
Fresh Basil - chopped or 1 1/2 tsp. dried basil
1 tsp. oregano
Salt to taste (2 teaspoons)
Black Pepper to taste (a few grinds is all I use)
Approximately 32 oz. of vegetable broth (low salt if possible)

Using a good sized soup pot, I saute the onions, carrots, and celery, in a little extra virgin olive oil, until the onions start to carmelize. I always add a hint of sugar to help the carmelizing process.
Once they're done, I add the broth, tomatoes, and seasonings. I bring the soup to a boil and add the pasta. The pasta should take about 10 minutes. When done, taste and adjust your seasonings accordingly. You now have a soup to die for.
You may have to add more water if the pasta drinks too much of the broth. Enjoy!