This is another great Lenten recipe, relatively simple and easy to prepare.  Everyone likes it, and in a family of five, that’s a good thing!  This is such a simple soup, most of it’s flavors derived from the spices.  Usually we make a big batch of northern beans ahead of time and take out what we need during the week.

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Vegetable Minestrone Soup

Ingredients

• 3 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 zucchini squash, cut small
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh basil
• 1 cup cooked great northern beans
• 1 red pepper seeded and chopped
• 2 stalks celery, chopped
• 6-1/2 cups water or vegetable broth
• salt and pepper to taste

Preparation

Place onion in large stewpot and sautee until translucent – about 10 minutes over low heat.  Add carrots, red pepper, celery and let simmer until  soft.

Add water, tomatoes and water, salt and pepper.  Let simmer for about 30 – 45 minutes.  If you have a pot with a light loose fitting lid, this will be more on the 30 minute range, because steam will escape.  With a heavier dutch oven, you can let it cook a little longer.

Plate.  Serve. Enjoy.

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The picture below is the leftover version of our soup.  We added some brown rice to it, and made it a heartier stew.

As usual, ample sirachi sauce is on hand at all times.