Minestrone Soup

Minestrone Soup, loaded with fresh veggies, pasta and herbs is a delicious warming meal on a cold night. It was first introduced to the family by my dad many years ago. At that time, I was not a vegan, so the soup was prepared with cut up steak, beef broth, and an assortment of vegetables. I have veganized this recipe by eliminating the meat and using vegetable broth. l simplify the process by using frozen vegetables, in particular, a bag of Normandy-Style Vegetable Blend from Costco. Super easy, super delicious! This soup is enjoyed by all with or without the addition of meat. In fact, it is my granddaughter’s favorite soup! Enjoy…

Ingredients

2 Tbsp. olive oil                                                             

2 stalks celery, chopped

1 large onion, chopped

2 clove garlic, minced              

1 15-oz. can diced tomatoes

2 Tbsp. snipped parsley

1 1/2 tsp. dried basil, crushed

1/2   tsp. dried oregano, crushed

1/4 tsp. pepper

1/2 tsp. salt

1/8 tsp. red pepper flakes

1 bay leaf

3 cups vegetable broth

2 cups desired vegetables

(green beans, sliced zucchini, broccoli, carrots)

1/2 cup small pasta (shells, elbow)

1 can red kidney beans (drained and rinsed)

Vegan Parmesan Cheese

parsley sprigs for garnish

 Directions

1.     In a large Dutch oven sauté the onion, celery, and garlic over medium heat until onion is tender. 

2.    Add the tomatoes, parsley, basil, oregano, pepper, pepper flakes, and bay leaf. 

3.    Add the vegetable broth.  Bring to a boil then reduce heat.  Cover and simmer 50 minutes. 

4.    Add the desired vegetables, except zucchini, cover and continue to simmer 15 minutes more. 

5.    Add the pasta, zucchini, and kidney beans.  Cook 15 minutes more or until the pasta is al dente.  Remove bay leaf.  Season with salt, pepper, and parmesan cheese to taste. Sprinkle with roughly chopped parsley.

Serve with crusty garlic bread.

NOTE: I prefer to cook the pasta separately and add it to the vegetable broth just before servicing.