Vegetarian Minestrone (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 2 tablespoons olive oil 1/2 large onion, diced 1/2 large sweet potato, diced 2 medium white potatoes, diced 3 stalks celery 1/2 cup frozen peas 2 carrots, chopped 1 cup frozen corn 15 oz. canned whole tomatoes 6 cups water, boiling Salt and pepper Fresh or dried oregano, to taste 1/4 lb rottini pasta, cooked and drained Optional: Parmesan cheese (dairy)

Instructions

Saute the onion in the olive oil, until golden. Add the sweet potato, white potatoes, celery, peas, carrots, and corn and sauté until softened. Add tomatoes, breaking up with hands or spoon. Add boiling water, salt and pepper and simmer for 15 to 20 minutes.  In the last minutes of cooking add the cooked pasta to the soup.  Ladle into bowls, garnish with cheese and oregano if desired. 

Serving Size

Serves 6.

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