Vegetarian Hot Pot

Ingredients

5 1/4 cups vegetable broth or reduced-sodium chicken broth
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced
1/4 teaspoon crushed red pepper, or to taste
3/4 pound small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)
1 (14 ounce) package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots
4 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions for garnish

Nutrition Info
Per Serving
Calories: 281 kcal
Carbohydrates: 31 g
Dietary Fiber: 7 g
Fat: 10 g
Protein: 18 g
Sugars: 5 g
Aout: Nutrition Info
Powered by: ESHA Nutrient Database

Cooking Directions
1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

Yield: 5 servings

courtesy Yahoo Food; will update/append as I try it.

Lena's Minestrone

In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.

Serves 11 to 12 servings
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Calories: 186.12
Calories from Fat: N/A
Total Fat: 0.71 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 38.21 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 6.72 g
Vitamin A: N/A
Vitamin C: N/A

Ingredients
6 potatoes, peeled and cubed6 carrots, chopped4 stalks celery, chopped1 onion, chopped2 cloves garlic, minced1 (15 ounce) can kidney beans0.75 cup tomato paste2.5 quarts water1.5 cups seashell pasta1 teaspoon dried oregano1 teaspoon dried basilsalt and pepper to taste

Directions
1. In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
2. Transfer soup to a food processor or blender and puree until smooth.
3. Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.

courtesy edeits, i will edit it when I try this receipe.