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!
- 2 Tbs olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 28 oz 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
- 1 (15 oz) can (or 1.5 cups cooked) chickpeas
- 1 (15 oz) can (or 1.5 cups cooked) cannellini beans
- 8 oz frozen chopped spinach or kale
- 1 cup dried pasta. Elbows or penne work very well
- Sauté onion, garlic, and celery in the bottom of a soup pot, until tender
- Add remaining ingredients, except pasta and spinach
- Cook for 20 minutes over moderate heat, stirring occasionally
- Add pasta and spinach and cook for 10-12 minutes (until pasta is cooked – see the notes below)
- Adjust salt to taste
- Add a little water if needed
- Add water or more broth if too thick.
- I tend to be a little heavy handed with the pasta so I always need a little more fluid (see first note!).
- pre-cooking the pasta and adding it at the very end is an option. It also makes it easier to judge the desired amount of liquid.
- Rice pasta makes it gluten-free. But, they tend to get mushy very easily (see note above about pre-cooking). Trader Joe’s and Tinkyada are our favorite, and most reliable, brands
- If you are adding left-over cooked vegetables, add them at the end. Fresh or frozen can be added at the beginning. Corn is a nice addition, too.
- Don’t run out for celery if you don’t have it, simply substitute carrots. (I just did and it was fine 😄)
- If you don’t want to use any oil, skip the sautéing part and just add the onion, garlic and celery to the liquid.
- Serving Size: 8
Keywords: vegan, minestrone, soup, high protein