A special thanks once again to one of my student guest bloggers, Rachel Asbury, for yet another amazing recipe. I hope you guys enjoy it! 

 Hearty Vegan Minestrone Soup 

2 tbsp olive oil

5 cloves garlic

2 carrots, diced

1 large white onion, diced

1 leek, white part only, thinly sliced

4 cups green cabbage, shredded

2 zucchini, 1/4 inch quarters

1 russet potato, diced

6 cups vegetable stock

2 tbsp tomato paste

1 cup dry red wine (or 1 cup vegetable stock)

5 tbsp Italian parsley, chopped

2 tsp dried oregano

3 tbsp fresh basil, chopped

1 tsp black pepper

1 tsp salt

14 oz kidney beans, drained and rinsed

5 small fresh tomatoes, diced

1/2 cup macaroni 

Directions 

Serves 8  

1.  Saute garlic, carrots, onion and leek in olive oil until translucent, about 8-10 minutes.

2. Add cabbage, zucchini, potato, vegetable stock, wine and tomato paste and bring to a boil. 

3. Reduce heat to simmer and add oregano, 2 tbsp parsley, salt and pepper. Simmer for 15 minutes.

4. Add kidney beans, tomatoes, and pasta and simmer for an additional 10 minutes.

5. Add rest of parsley and basil. Serve.

Andy De Santis RD MPH