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Vegetarian Sardinian Style Italian Minestrone
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 medium onion diced
  • 2 carrots diced
  • 1 celery stalk diced
  • 2 Tablespoons diced fennel fronds not the bulb
  • 1 can drained and rinsed Kidney beans
  • 1 Tablespoon tomato paste
  • 3 cloves garlic minced
  • 1 28- ounce can crushed tomatoes
  • 1 cup peeled and diced yukon gold or other white potato
  • 1/2 chopped fresh basil leaves
  • 1/2 chopped fresh Italian flat leaf parsley
  • 1 cup small pasta shells
  • 1 cup very small pasta we like Ancini de Pepe
  • 4 cups fresh spinach leaves
  • 4 cups veggie broth can also sub water in a pinch!
  1. Add a bit of veggie broth to a large soup pot and heat. Add onions, carrots, celery, potatoes and fennel. Saute and stir often until all the vegetables are softened about 5-7 minutes.
  2. Add tomato paste and garlic and stir into the veggie mixture.
  3. Increase heat to medium high, add the beans, crushed tomatoes and 4 cups of vegetable broth or water. Bring to a boil, reduce heat and simmer over medium low heat uncovered, for about 20 minutes.
  4. Add the pasta. If you need to add more broth/water at this point – do so just until the ingredients are covered. Cook on medium heat for 10-15 minutes until the pasta is cooked.
  5. Stir in the herbs. Season with salt and pepper.
  6. Stir in the spinach and cook until wilted, about 5 minutes.
  7. Serve with warm bread and, if you are not vegan, parmesan on top!