Recipe Minestrone Soup (Vegan, No Oil)
Minestrone is one of those soups that you can search online for a recipe, and literally come up with one-thousand different recipes. It is the ultimate customizable soup. The definition of the word "Minestrone" is "a thick soup, containing vegetables and pasta". In other words... PERFECT for the vegan kitchen! |
| Use your favorite combinations of veggies, beans and pasta - make it your own! |
(Remember, this is simply a guideline - feel free to customize to suit your taste... or your pantry stock)
Vegetable Broth (6 cups)
1 Medium Onion
6 Cloves Garlic
2 Stalks Celery
1 Large Carrot
8 oz Elbow Macaroni (cooked)
15 oz can Kidney Beans
10-12 Green Beans
6-8 Brussel Sprouts
1/4 cup chopped Fresh Basil
2 sprigs Fresh Rosemary
1/4 cup chopped Fresh Italian Parsley
(Or substitute 2 Tbsp Dried Italian Seasoning)
15 oz can Crushed Tomatoes
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| A hearty soup that is a meal in itself. |
Chop onion and garlic and saute with a little water until onions are translucent.
In a large soup pot, pour 6 cups vegetable broth in with onions and garlic.
Add thinly sliced carrot, sliced celery, quartered brussels sprouts, rosemary and cut green beans.
Bring to boil, then turn to low. Simmer until vegetables are tender, about 25-30 minutes.
Add chopped basil and parsley (or dried seasoning) and stir in crushed tomatoes.
Let mix simmer while you cook the pasta.
Add pasta and beans.
Serve warm - perhaps with some fresh bread?
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