A delicious, big pot meal that the whole family will love. This minestrone is a quick, easy, vegan soup comfort food that works for anytime (gluten-free, too). Absolutely foolproof!
Minestrone Soup, while some may have a rigid definition of what it includes, is a great and really versatile soup for a cold day. I have made it many times for my kids after swim practice or crew practice and it never fails to provide a satisfying and nourishing love filled vegan soup meal.
Admittedly, I probably never make it the same way twice, throwing in leftover vegetables or the odd potato if they are around. It is a winner for a leftover or lunch the next day and would probably be a good recipe for the crockpot. ( I might have to try that. It comes together very quickly, so I never have thought about that before.)
I made it for the day after New Years because, in truth, I was sick of all the rich fare of the holidays and wanted something really clean, low fat and nutrient dense.
Consider this a base recipe and be creative!
Vegan Soup (Minestrone)
- 2 Tbs olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 28 0z can diced tomato with liquid
- 5 cups vegetable broth
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- few grinds of black pepper
- 1 cup fresh or frozen green beans
- 1 15 oz can (or 1.5 cups cooked) kidney beans, chic peas and cannelloni beans
- 8 oz frozen chopped spinach or kale
- 1 cup dried pasta (I used rice pasta to make it gluten-free)
- Sauté onion, garlic and celery in the bottom of a soup pot until tender.
- Add remaining ingredients except pasta and spinach.
- Cook for 30 minutes over moderate heat, stirring occasionally.
- minutes before serving, add pasta and spinach.
- Adjust salt to taste.
Enjoy – it’s foolproof!