Vermont Minestrone

Summary

Yield
Servings
SourceEdmunds Middle School students
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes

Description

Invented by Edmunds Middle School students in 2005. Versions of this are now served in the Burlington schools. Have fun making up your own version!

Ingredients

2 tablespoons
olive oil
3 cups
water
1 teaspoon
oregano
1/4 teaspoon
black pepper
6 tablespoons
tomato paste
2  
onions
4 tablespoons
garlic
56 ounces
tomatoes
1  
zucchini
2 cups
kale
1 cup
parsley
2  
carrot
2  
celery stalk
1 cup
noodles, elbow or shell
1  
bell pepper, green
15 1/2 ounces
chickpeas
1 teaspoon
basil, dried

Instructions

Saute for 5 minutes:
2 Tbs olive oil
2 onions, chopped
4 Tbs garlic, chopped (or more if desired)

Add and simmer for 30 minutes:
3 cups water (more if needed)
Two 28-oz cans diced tomatoes (with the juice)
2 carrots, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 medium zucchini, chopped
2 cups kale, finely chopped (1/2 bunch)
One 15 1/2 oz can garbanzo beans, rinsed
1 cup parsley, chopped
1 tsp oregano
1 tsp dry basil
1/4 t black pepper

Add and simmer for 10 more minutes:
1 cup uncooked elbow or shell noodles
(may need more water)

Optional, add just before serving:
6 T tomato paste

Taste and add more seasonings or water if needed.

Nutrition for 1-cup serving:
Fiber 20%, Protein 4g, Vitamin A 110%, Vitamin C 60%, Iron 15%