Easy Vegan Minestrone
Fall is my favorite time of the year mainly because a nutritious soup is one of my favorite meals.
And its days like these when the temperature drops that I’m absolutely craving a warm bowl.
Minestrone is one of the easiest recipes to make with only a handful of wholesome ingredients and not a lot of time. The recipe is hearty and versatile. I love adding seasonal fall or winter vegetables to my stock pot to really bring the traditional dish to life, and give it a little twist!
Your typical minestrone consists of vegetables, potatoes, beans, and pasta. The recipe originates as an Italian recipe. I decided to give that classic remedy a little twist and make it gluten-free, vegan, and completely wholesome. This recipe is perfect to make in bulk for lunches and tastes better than any store bought recipe for sure!
So what will you need?
2 tbsp EVOO
1/2 sweet onion minced
4-5 garlic cloves minced (or more for your liking)
1 1/2 cups diced tomatoes (or jarred diced tomatoes, I like jova)
3 stalks chopped celery
3 peeled and chopped carrots
2 cups vegetable broth
1 tbsp Italian seasoning
1 small zucchini chopped
1 handful or two of chopped kale
1/2 tsp red pepper flakes
1 cup of cooked white beans
Pinch of pink salt & pepper
Optional: top with hemp seeds, or fresh parsley or basil.
Optional: Your favorite cooked pasta (I used @eatbanza chickpea pasta )
Heat a stock pot with EVOO until hot. Add onions until translucent.
Next add garlic, celery, and carrots.
Saute for about a minute or two then add beans, zucchini, tomatoes, kale, broth, salt, pepper, seasonings.
Simmer with the lid on until vegetables are soft.
Optional: Add cooked pasta of choice, stir. (Add 1-2 tsp pasta water for flavor)
Optional: Sprinkle with hemp seeds or fresh herbs.
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