We had the yummiest dinner the other night. We make a version of Mazzi’s Minestrone that is easy and full of veggies! What’s Mazzi’s? Did you ever go when they were still in Portland? My husband waited tables there for years while going through Massage School at East West. We always got extra minestrone soup and rolls…such comfort food. When they closed their Portland location they gave their staff this cookbook, “Mazzi’s the Cookbook”. This Mazzi’s Minestrone soup is totally vegan, but I’ve adapted it a bit and added some chicken broth. We added parmesan crisps to the side which turned out to be delicious.
1/2 cup White Beans
1 cup celery, diced
1 cup carrots, diced
1 cup zucchini, diced
1 cup cabbage, chopped
1 cup green beans
3/4 cup onion, diced
1 cup diced tomatoes
2 teaspoons sea salt
1 teaspoon pepper
1/4 teaspoon allspice
1/2-1 teaspoon fresh and/or granulated garlic
4 cups chicken stock
6 cups water
Place beans in water/broth and bring to boil for 20 minutes.
Cut veggies into small pieces while beans are boiling. Add to beans and stock when beans have boiled 20 minutes.
Bring to boil, and simmer for at least an hour until beans are soft.
Bread isn’t an option for us, and I prefer to try grain free options as much as possible. These parmesan crisps are wonderful and have a bit of a crunch after they cool. They’re a wonderful addition to this minestrone soup.
Preheat 400 degrees
You’ll just need about 8 oz. shredded parmesan
Put 1 heaping teaspoon onto baking sheet lined with parchment paper.
Spread them out about 2 inches apart. Lightly press the parmesan down with fingers until it’s flat.
Bake 5 – 6 minutes
You can still find Mazzi’s in Eugene, Oregon, and they still make this yummy soup. They also have a gluten free pasta option for the boys. Sadly, their rolls will always be gluten filled and super delicious.