This minestrone is delicious/ takes about 30 minutes/ I usually have these ingredients on hand.
Found the recipe at https://www.noracooks.com/vegan-minestrone-soup/
Go to the link for substitutions and explanations. Below are the indgredients:
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 2 stalks celery, sliced
- 2 large carrots, peeled and chopped
- 1 medium zucchini, diced (me potatoes)
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 15 ounce can small white beans, drained and rinsed (me used larger beans)
- 15 ounce can kidney beans, drained and rinsed
- 1/2 cup frozen cut green beans (or fresh)
- 1/2 cup small shell pasta (me GF Rotini broken in half)
- 2 cups baby spinach ( I used some frozen--used the amount I wanted)
- 2-3 tablespoons chopped fresh parsley, optional
- Optional: Vegan Parmesan
1 comment:
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, carrots and zucchini and saute for 5-10 minutes, until the vegetables are a bit tender.
To the pot, add the diced tomatoes and their juices, vegetable broth, dried herbs (oregano, thyme, basil), white beans, kidney beans, green beans and pasta. Stir. Bring to a boil, then lower heat the heat and simmer for 10-15 minutes, until the pasta is cooked.
Stir in the spinach and let it wilt. Season with salt and pepper to taste.
Serve with a loaf of crusty bread, if desired, and sprinkle each bowl with a little fresh parsley and vegan parmesan.
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