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Hearty Vegan Minestrone Soup

I think fall is going to be a good season for recipes around here - I am just so much more inspired to cook and create in the cooler months, how about you?

But in all honesty, what inspired me to make this soup was nothing more than feeling really shitty. I started a new schedule at work coming hot off the heels of our largest wedding of the season (I work as a cook/baker at an Inn on the Northern California coast) and I have just been so run down. Today I took a NAP, something I haven't been able to do in years and upon waking I had a bit of a sore throat. But after laying there, worried about this little tickle for a minute I was hit with a blast of energy to make a soup...a minestrone soup - something that always made me feel better kid (Progresso anyone?). But rather than being a less than appealing water-y version, I would make the best vegan version of the classic Italian soup...there's a secret to that and it involves a on for the recipe.

The best thing about a soup like this is that you probably already have all of the ingredients in your kitchen right now. This minestrone is rich, filling and full of flavor but its also inexpensive, easy to prepare and so damn quick (perfect for those nights you're feeling like shit). I imagine that you will (like me) also feel much better after eating a meal so high in nutrients, veggies and fiber rich beans. It also has no salt, oil, gluten or added sugar to boot. Certain to chase away the sniffles.

Serves: 6 • Total Prep + Cook Time: 30 minutes

  • I clove minced garlic + 1 whole clove garlic
  • 1 small onion, diced
  • 4 carrots, diced
  • 5 celery stalks, diced
  • 6-8 mini gold potatoes, diced (or 4-5 small gold potatoes)
  • 1 zucchini, diced
  • 1/4 cup + 3 cups water
  • 1 vegan salt-free boulion cube
  • 1 16 oz can salt-free diced tomatoes
  • 1 oz. can salt-free tomato paste
  • 1 16 oz can salt-free canillini beans, rinsed well
  • 1 16 oz can salt-free kidney beans, rinsed well
  • 1/4 cup nutritional yeast
  • 2 handfuls fresh or frozen greens (I used a mix of baby kale, spinach and chard)
  • 1 handful fresh herbs (I used a combo of parsley, rosemary and basil from my garden)
  • Fresh cracked pepper to taste

1. Add minced garlic and chopped onion to a large pot with 1/4 cup water and turn on med-high heat.

2. While your aromatics get soft, chop carrots, celery and potatoes into 1/2" pieces and add to the pot. Allow the vegetables to soften as the water evaporates (about 5 minutes).

3. Once most of the water is gone add in 3 more cups of water and a veggie bouillon cube. Cook on medium-high until the veggies are tender (about 10 minutes).

4. In the meantime prep zucchini and greens. Open all cans, rinse and drain your beans.

5. To a blender add the can of tomatoes and tomato paste along with about 1/3 of the beans, nutritional yeast, a whole clove of garlic and the handful of fresh herbs. Blend until smooth and add the the pot, stirring to combine.

5. Add in the zucchini and greens to the pot and cook until just tender (about three minutes).

6. Remove from the heat, add a bit more fresh parsley to top and serve alone or with pasta, quinoa or crusty bread.





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