Wednesday, 27 March 2013
This minestrone is so vegetarian it’s almost vegan (except for those pesky little orzos)! Serve it with a hamburger (just kidding—make that a veggie burger) or with a side salad and some crusty bread. Read Dave DeWitt's entire spicy spring soup article here.
At a glance
2 carrots, chopped
In a large pot, sauté the onion, carrots, and zucchini in olive oil for 6 to 8 minutes, until almost soft. Add the remaining ingredients, except for the beans.