Recipes That Use Up Extra Veggies
Stretching a dollar is high on everybody's list these days. The same goes for eating a healthy diet. These two things may seem to be mutually exclusive at times, what with the high price of organics and specialty health food items. But you can save yourself some money and time by making the most out of the produce that you purchase on a weekly basis.
Minestrone with Sun-Dried Tomatoes and White Beans
(Adapted from the recipe of the same name featured in the February 2010 Vegetarian Times Magazine)
Serves 8 | 30 Minutes to Make | Vegan | Gluten Free
- 1 medium onion, diced (1 1/2 cups)
- 1 large or 2 medium carrots, sliced into rounds (1 cup)
- 3 stalks of celery, sliced (1 cup)
- 1 cup fresh or frozen peas or green beans, cut into 1-inch lengths
- 1 Tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 6 cloves of garlic, minced (2 Tbsp.)
- 1/2 cup sun-dried tomatoes, sliced
- 1 15-oz. can of white beans, rinsed and drained
- 2 Tbsp. white wine vinegar
First, heat oil in 3-qt. saucepan over medium heat. Add oregano and basil, stirring for 30 seconds. Next, add the onion, carrots, celery and garlic. Cover and cook for 5 minutes or until the onion is translucent.
Then, add the sun-dried tomatoes and cook an additional 5 minutes. Add the white beans and 4 cups of water. Season with salt and pepper. Bring to a boil and then reduce the heat to medium-low and simmer for 10 minutes. Add the peas and simmer 3-5 minutes longer. Stir in the vinegar and season with salt and pepper.