Easy Vegetables Minestrone
A vegetarian minestrone to have on high rotation throughout the cooler months and is perfect for lunch or dinner.
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Ingredients
  • 2pouches Roza’s Gourmet Veggie Broth
  • 1 Carrotdiced
  • 2 stalks of celerydiced
  • olive oil
  • butter
  • 2 cloves of garliccrushed
  • 1can cannellini beansdrained and rinsed
  • 1can chickpeasdrained and rinsed
  • 1/4 cabbagesliced
  • 1/2bunch basil
  • 1/2bunch oregano
Instructions
  1. Sautee carrots, celery, garlic, onion, and garlic in olive oil and butter until soft and translucent.
  2. Add in cans of tomato and broths and bring to a boil.
  3. Add cannellini beans, chickpeas, cabbage, and herbs, bring to a boil.​
  4. Reduce to a simmer. Add pasta and cook until al dente (about 10 mins)​
  5. Serve your minestrone with the toasties of your choice on the side (we recommend goat cheese and sliced tomatoes with a dash of black pepper).
  6. Enjoy!