Vegan minestrone soup

topazlacee

I originally got the grand-daddy of this recipe off of allrecipes.com and I've come up with something pretty freaking awesome. It's one of my main go-to meals when I'm in the mood for comfort food. I know you wouldn't normally think a vegan soup could be comforting, but this soup - it's better than any other minestrone I've had, including ones that aren't vegetarian or vegan, and this is coming from a very devoted meatatarian. Hope you try it, it'll be worth the time and effort. FYI, this makes a gimornous pot, so if you don't have a large family, I'd recommend freezing portions of it so it doesn't go to waste.

Vegan Minestrone Soup
Prep time: 20-25 minutes
Cook time: 65 minutes
Servings: 8
Calories per serving: 229

Ingredients:
3 tbsp extra virgin olive oil
1 medium yellow onion, diced
2-3 cloves garlic, minced
1 zucchini, diced
2 carrots, cut into 1/4" medallions
1 ear of corn, kernels cut off the cob
1 large handful fresh green beans, cut into 1" lengths
3 stalks celery, chopped
2 quarts vegetable stock
1 tsp Italian seasoning
1 tsp thyme
1/2 tsp majoram
1/2 tsp rubbed sage
Salt and pepper to taste
2 large tomatoes, diced
1 15 oz can kidney beans with liquid
1 1/2 cups small shell pasta

Directions:
- In a stock pot, heat extra virgin olive oil over medium heat. Add onions, and saute about 5-10 minutes, or until onions are translucent. Add garlic, and saute another minute.
- Add zucchini, carrots, corn, green beans, and celery to stock pot, and saute 15 minutes, stirring every couple of minutes.
-Add vegetable stock, seasonings, tomatoes, and kidney beans, bring to a boil, reduce heat to low, and simmer 30 minutes.
- Add in your pasta, and continue simmering until pasta is al dente, usually about 10 minutes.
- Remove stock pot from heat, let cool, then refrigerate overnight.
- Reheat soup, and serve with a garnish of Parmesan cheese if desired (not included in recipe)

fittocycle

Thanks for sharing! It looks delicious!

Izanami66

Sounds wonderful!! I've been looking for a good Minestrone soup recipe, since I really love the Progresso reduced sodium Minestrone. I'll probably be trying this next week, though I'll probably reduce the celery and bump up the other veggies to satiate the bf, and add more italian seasoning to replace the sage for my own taste. :flowerforyou: Thanks!!

Nacho12

That looks good. I am going to try it! Thanks for sharing.

VickiBu

Bump