Some of the earliest origins of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Republic and later Roman Empire, when the local diet was “vegetarian by necessity” and consisted mostly of vegetables, such as onions, lentils, cabbage, garlic, broad beans, mushrooms, carrots, asparagus, and turnips. During this time, the main dish of a meal would have been pulte, a simple but filling porridge of spelt flour cooked in salt water, to which whatever vegetables that were available would have been added.
Makes 4 servings, 260 calories each
- 3 tbsp Braggs Aminos
- 1 clove minced garlic
- 1 yellow onion, diced
- 2 carrots, chopped
- 1 zucchini, chopped
- 3 large diced tomatoes
- 4 cups water or vegetable broth
- 2 cups tomato juice
- 2 tsp basil
- 1 tsp oregano
- 1/4 tsp pepper
- 1/2 cup small pasta
- 1 15 ounce can white beans
- In a small bowl, combine soy sauce and garlic.
- In a large pot, sautee the onion, carrots and zucchini in olive oil for 6-8 minutes, until almost soft.
- Add remaining ingredients, except beans. Stir to combine well and bring to a low simmer.
- Allow to cook for at least 20 minutes.
- Add beans and cook for a few more minutes.