Soups

Vermont Minestrone

Edmunds Middle School students

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!

Prep Time

60 minutes

Cook Time

30 minutes

Yield

3 Servings

Ingredients

2 tablespoons olive oil
3 cups water
1 teaspoon oregano, dried
1⁄4 teaspoon black pepper
6 tablespoons tomato paste
2 onion
4 tablespoons garlic
56 ounces tomato
1 zucchini
2 cups kale
1 cup parsley, fresh
2 carrot
2 celery (stalk)
1 cup pasta, elbow (or shell)
1 bell pepper, green
15 1⁄2 ounces chickpeas
1 teaspoon basil, dried

Instructions

Saute for 5 minutes:
2 Tbsp olive oil
2 onions, chopped
4 Tbsp 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 tsp 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 Tbsp 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%