Minestrone soup is a hearty, healthy soup that is a cross between a soup and a stew. Filled with fresh veggies, gluten free pasta and haricort beans, it’s an easy and perfect meal when served with bread or crackers.
When I was growing up, my mom rarely made soup, but when she did, it was always a treat. There is nothing better than soup on a cold winters day, and the fact it’s a healthy and satisfying meal is just added benefits. Minestrone soup is one of the most beloved soup recipes, and after you taste it, you’ll know why.
I love tomato based soups with pasta in them, and I often make Minestrone. It’s a great way to use up leftover fresh and frozen vegetables, and making a big batch allows me to portion and freeze it so I can always have soup on hand, whenever I don’t feel like cooking.
Making Minestrone Soup
Minestrone soup requires alot of ingredients but don’t be put off by that. All the ingredients are pantry and produce staples, and most you probably already have. You can also use whatever vegetables are in your fridge and freezer.
Begin by collecting and preparing your ingredients. This makes the process alot easier, and you’ll be less likely to forget any! Be sure to dice and chop the vegetables uniformly so they’ll cook evenly. Set them aside after preparing.
Next, begin cooking. Place your large stock pot over a medium high burner. Once hot, add the oil, seasoning, herbs. Stir to heat. Add the tomato paste and stir. Next, add the diced celery and carrots. Stir to cook for one minutes. Then, add the yams, squash and rutebaga. Cook stirring for one minute. Next, add the green beans and canned tomatoes. Stir to mix.
The next step is to add the vegetable stock. Once added, stir well and bring soup to a boil. Once boiling, reduce to a strong simmer and let cook, stirring often for 30 minutes. Next, add the rinsed, drained canned beans, dry pasta. Cook for 10-12 minutes or until pasta is al dente. Stir often. Lastly, add the chopped chard and stir to mix, cooking one minute or until chard is wilted. Remove from heat immediately, and stir in the lemon juice. Serve immedately with crackers or bread and parsley or basil as a garnish.
Healthy and Delicious
Minestrone soup is a welcome and healthy meal. Served with crackers or bread, it’s also a filling and satisfying one. I love the creaminess of the beans and the el dente bite of pasta of this soup. Altogether, Minestrone is a heavenly taste experience and one you’re sure to love as well. Serve with fresh bread or crackers and enjoy!
More Vegan Comfort Foods
Vegan soups, stews, curries and other hot dishes are the ultimate in comfort eating. Here are some more vegan comfort dishes to try:
Cauliflower and Banana Skin Curry
A vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Minestrone Soup
Ingredients
- 4 tablespoons organic avocado oil
- 2 medium carrots peeled and uniformly chopped
- 2 stalks of celery uniformly chopped
- 1/4 cup tomato paste
- 6 cups uniformly chopped seasonal vegetables I used yams, butternut squash, rutabega and green beans
- 4 cloves garlic pressed or minced, optional
- 1 teaspoon Italian herbs
- 1 28 oz can diced tomatoes
- 6 cups vegan vegetable stock homemade or commercial
- 2 bay leaves
- 1 tablespoon stevia seasoning or your own or commercial seasoning
- Freshly ground black pepper to taste
- 2 cups gluten free shells, elbow or other pasta uncooked
- 1 15 oz can haricort beans rinsed and drained
- 2 cups packed swiss chard chopped
- 2 teaspoons lemon juice
- Parsley or basil For garnish
Instructions
- Heat the avocado oil in a large stockpot over medium high heat. Once the oil is hot, add the stevia seasoning, the Italian herbs and bay leaves. Stir for a few second to mix and heat.
- Add the tomato paste. Stir to mix.
- Add the carrot and celery and garlic if using. Cook, stirring for 1-2 minutes until vegetables are slightly cooked.
- Add the chopped seasonal vegetables and stir to combine. Cook, stirring, for a minute.
- Pour in the canned diced tomatoes. Stir well to mix.
- Raise heat to high and add the 6 cups of stock. Cover and bring the mixture to a boil. Once boiling, reduce heat to a simmer. Let simmer for 30 minutes, stirring often.
- Add the pasta and beans. Stir to combine. Cook for 10-12 minutes or until pasta is el dente. Add the greens and just cook until they are wilted, about 1 minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the lemon juice. Taste and season with more seasonings and freshly ground black pepper as desired.
- Spoon into serving bowls, garnish with chopped parley or basil and serve immediately.
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