How to make it

  • Preheat oven to 375F.
  • Combine diced carrots, parsnips, sweet potato, minced onion and 2 cloves minced garlic in large bowl.
  • In separate bowl, whisk together 2 Tbsp olive oil, maple syrup, tomato paste, balsamic vinegar and 3 tbsp stock. Pour over vegetables; season with Italian seasoning, salt & pepper, tossing thoroughly. Spread over large rimmed baking sheet in a single layer. Place in oven and bake for about 20 minutes, stirring occasionally, or until vegetables are just tender.. Set aside.
  • Meanwhile, in large stockpot, heat 1 tbsp olive oil over medium heat. Add diced onion, celery and 1 clove garlic, cooking until onion is translucent (about 5 minutes)
  • Add stock and diced tomatoes and bring to a simmer. Season with basil, oregano, crushed pepper flakes and salt & pepper. Add bay leaf. Add pasta and simmer about 5 minutes. Add zucchini and simmer another 5 minutes until zucchini and pasta are tender.
  • Stir in cabbage, spinach. Celery leaves and adjust seasonings (add more water, if necessary) Remove bay leaf before serving.
  • Garnish with cheese, if desired.

Reviews & Comments 2

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  • pkusmc 6 years ago
    Wow, that is a really hearty looking bowl of minestrone! Great post Christine
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  • elgourmand 6 years ago
    Great post. You are going to get heaps of flavor out of this. Thanks. RJ
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