Minestrone

This recipe originated in Vegetarian Times, and I tweaked it a bit. Because it's a sickness. I almost never follow a recipe the first time.

This was *very* delicious. You know how soups need to sit for a day to really develop flavor?? Not this one. Wow.

Minestrone:
1 T. olive oil (use the oil from sun-dried tomatoes if you've got it): 0.11
3/4 tsp. dried oregano: 0.05
3/4 tsp. dried basil: 0.05
1 stem fresh thyme, leaves pulled from stem: 0.05
1 bay leaf: 0.02
1 medium onion, diced (1.5 cups): 0.49
2 carrots, sliced thinly (1 cup): 0.50
4 leaves collard greens, sliced into thin strips and chopped: 0.25
6 cloves garlic, pressed: 0.30
1/3 cup sliced sun-dried tomatoes in oil: 0.67
1 15-oz can white beans, rinsed and drained: 0.89
6 cups water
1 cube vegetable bouillon: 0.38
3 oz alphabet pasta: 0.17
1 cup frozen peas: 0.60
1 cup frozen green beans: 0.60
2 T white wine vinegar: 0.12
salt and pepper to taste

Total: $5.25 for about 12 cups (it's a thick soup) or about $0.44 per cup

Heat oil in large pot. Heat oregano and basil for about 1 min. Add onions, carrots, collard greens, and garlic. Cover and cook 7 min, or until onion is soft.

Add sun-dried tomatoes and cook 5 min. Add white beans, 6 cups water, bouillon cube, salt and pepper. Bring soup to a boil. Add pasta. Reduce heat and simmer for 10 min. Add frozen peas and green beans and cook 5-10 more minutes. Add more salt and pepper if needed. Stir in vinegar and serve.

We had this with bread.