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Slow and Easy Minestrone
Slow and Easy Minestrone Eileen Goltz | Dairy
3 hours, 45 minutes 30 minutes
3 hours, 15 minutes
8 servings

Ingredients
  • 1⅓ cups finely-minced celery
  • ⅓ cup finely-minced onion
  • ½ cup chopped carrot
  • ⅓ cup olive oil
  • 1 cup garbanzo beans
  • 1 cup kidney beans
  • 1 cup whole dried peas
  • 1 cup carrots, sliced
  • 1 cup onion coarsely-chopped
  • 1 cup celery, sliced
  • 1 cup bell pepper, chopped
  • ⅔ cup rice or barley
  • 1⅓ cups shell macaroni
  • 2⅔ Tablespoons minced parsley
  • 1⅓ teaspoons oregano
  • 1⅓ teaspoons basil
  • 2⅔ teaspoons soy sauce
  • Parmesan cheese

Instructions
  1. Slowly saute finely-minced onion, celery and carrot in olive oil until very brown.
  2. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they take longest) about 2 to 2-1/2 hours.
  3. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
  4. About 20 minutes before serving time add the macaroni and more water, if needed.
  5. Ladle into bowls and sprinkle with Parmesan cheese. Add pepper to taste.