Time to Table:
> 1 hour
Contains:
wheat
Servings:
8
Vegan, One Pot Meal, Seasonal Favorite
Cooks like this recipeWarm up on cool days with this hearty soup! Full of classic minestrone flavors, this soup can be customized with your family’s favorite vegetables, pasta or beans. This recipe feeds a crowd, so your family can enjoy dinner tonight and leftovers later. Try serving with toasty bread, a squeeze of lemon and a sprinkling of crushed red pepper flakes for a tasty Italian experience.
How to Make It
Ingredients
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 2 medium ribs of celery, chopped (about 1 cup)
- 2 medium carrots, chopped (about 1 cup)
- ¼ cup tomato paste
- 2 cups vegetables of choice, such as corn, peas, chopped zucchini or cut green beans, fresh or frozen
- 4 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- One 28-ounce can diced tomatoes, or two 15-ounce cans
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 cup whole wheat elbow pasta
- One 15-ounce can cannellini (white kidney) beans, drained and rinsed
- 2 cups chopped kale or collard greens
- Salt and pepper to taste
Preparation
1
Wash, dry and prepare all produce.
2
Heat olive oil over medium heat in a large stockpot at least 4 quart in size. Add onion, celery, carrots and tomato paste.
3
Cook for 7-10 minutes, stirring often and scraping pan as needed until onions are translucent. Season with a pinch of salt.
4
Add vegetables of choice, garlic, basil and thyme. Cook for about two minutes, stirring frequently.
5
Add the diced tomatoes (including juices), broth and water. Raise heat to medium-high and bring the mixture to a boil.
6
Reduce heat to low, cover and simmer for 10-15 minutes or until vegetables begin to soften, stirring occasionally.
7
Add pasta, beans and chopped greens. Simmer uncovered for 10 minutes or until pasta is cooked and greens are tender.
8
Season with salt and pepper to taste. Remove from heat and serve.
Recipe Tips
This soup can be made with a variety of pasta, beans and broth. Try using chicken broth with penne or rotini pasta, butter beans or black-eyed peas. Top with your favorite grated parmesan cheese.
For a soupier broth, try crushed tomatoes instead of diced tomatoes and add an extra cup or two of broth.
Have any questions?
