Recipe for Magnificent Minestrone Soup…Delish!

0
256
Vegan Minestrone Soup

It’s Autumn, otherwise known as “soup season,” and we love it!

Here on the East Coast of the U.S. the air is getting crisp, the leaves are beginning to turn, farmers markets are full of fresh fall produce such as squash, pumpkins and apples and we are ready!

Truth be told, there is nothing better than cooking up a pot of hot soup on a chilly evening, lighting some candles, enjoying a warm meal and spending time with family and friends.

And one or our absolute favorites is Minestrone Soup – which pairs perfectly with gluten-free rice crackers or a toasted slice of gluten-free baguette topped with homemade vegan “cheeze.”

Our Minestrone Soup recipe includes instructions for making it on the stove or in an Instant Pot. But first, a bit of background: The word “minestrone” means thick vegetable soup, which is the perfect name for this soup that is full of beans, vegetables and (oftentimes) pasta.

Minestrone is actually an Italian soup with a rich history. It became popular in the 2nd century BC when Rome conquered Italy. One fun fact about Italians is that they often eat hot soup on a hot day because they find that it actually makes them feel cooler. The ingredients in this soup change depending on what is in season. It is the perfect soup to make this fall because you can add in your favorite vegetables.

Buon appetito! 

Vegan News Daily’s Minestrone Soup Recipe

Ingredients                                                    

1 cup yellow onion, diced

1 cup carrots, scrubbed and diced

1 cup celery, diced

1⁄3 cup tomato paste

4 cloves garlic, minced

2 cups potatoes, scrubbed and diced

2 cups zucchini, diced

2 cups butternut squash peeled and diced

1 cup green beans chopped in 1 inch pieces

1 teaspoon dried oregano

1 teaspoon dried thyme

1⁄2 teaspoon dried rosemary

3 bay leaves

1 teaspoon of salt (optional)

1⁄2 teaspoon freshly ground black pepper

1 (28 ounce) can fire roasted diced tomatoes

6 cups of vegetable broth or water

1 cup whole grain or gluten-free pasta, small shells or orecchiette (optional) 

1 (15 ounce) can cannellini beans, drained and rinsed

2 big handfuls of baby spinach

3 tablespoons lemon juice

1⁄2 teaspoon freshly ground black pepper

1 teaspoon of salt (optional)

Fresh Basil to garnish (optional) 

Instructions for Stove-top Cooking

  1. Sauté the onions, carrots, and celery in an 8-quart stock pot for 5 minutes, stirring frequently. Add a splash of water to prevent sticking, if needed.
  2. Add the tomato paste and garlic to the pot. Stir it in until well-combined. Cook for 2 minutes.     
  3. Add the potatoes, zucchini, butternut, green beans, oregano, thyme, rosemary, bay leaves, tomatoes and vegetable broth. Stir it all together and bring to a boil. Lower the heat to bring it to a gentle simmer and partly cover with a lid. Simmer for 15 minutes.
  4. Add the pasta* and beans. Continue to cook until the pasta is al dente.
  5. Remove the pot from the stove and scoop out the bay leaves. Then stir in the baby spinach and let it wilt in the heat of the hot soup.
  6. Add the lemon juice, salt and pepper. Adjust the seasoning to taste. Ladle the hot soup into serving bowls. Sprinkle with vegan parmesan and fresh basil and serve. Buon appetito!           

*NOTE: For a grain-free version of the soup, leave out the pasta. 

Instructions for Instant Pot                   

  1. Set a 6 or 8 quart Instant Pot on the “Sauté” setting and sauté the onions, carrots and celery for 5 minutes, stirring frequently. Add a little water to prevent sticking.
                                                                                       
  2. Add the tomato paste and garlic to the pot and stir it in until well incorporated and cook for 2 minutes.
                                                                                       
  3. Press “Cancel” to stop the sauté mode and then add the potatoes, zucchini, butternut, green beans, oregano, thyme, rosemary, bay leaves, tomatoes and vegetable broth, pasta* and beans to the Instant Pot and give it a stir.
                                                                                       
  4. Put the lid on the Instant Pot and set the valve to “Sealing” and then cook on Manual High Pressure for 5 minutes.
                                                                                       
  5. Once the timer goes off, release the pressure (cover the valve with a kitchen towel to prevent getting splattered).
                                                                                       
  6. Remove the lid and scoop out the bay leaves and stir in the baby spinach and let it wilt in the heat of the soup.
                                                                                       
  7. Add the lemon juice, salt and pepper and adjust the seasoning to taste. Ladle the hot soup into serving bowls and top with Brazil Nut Parmesan* and fresh basil and serve.
     

*NOTE: For a grain-free version of the soup, leave out the pasta.