Have you ever made your own Minestrone soup? If not is definitely time, since it is hearty, delicious, and perfect to use up leftover vegetables. So feel free to use any vegetables and greens that you have at home. Here is my own vegan-friendly recipe for minestrone soup (no chicken stock)
#Vegan #Recipes #PlantBased
🍽 Servings: 6 bowls
🕒 Time: 45 minutes
Avocado Oil/ spray (Chosen Foods – Avocado Spray)
½ white onion
2 big cloves of garlic
1 inch of ginger (finger thick)
1 bell pepper
1 rib celery
1 hand full of basil
1 can pinto beans (Westbrae Natural – Organic Pinto Beans)
2 cans of diced tomatoes (Cadia
4 cups of water
2 cubes of Maggi Vegetable Flavor Bouillon Cubes
1 bay leave (simply organic)
1 tbsp of Italian herbs (simply organic)
1 tbsp of chili flakes (simply organic)
1 tbsp of black pepper (simply organic)
16 oz pasta (Deallallo Organic – Ditalini Rigati no. 57)
Fresh basil to garnish
1 tbsp nutritional yeast for garnish/ additional taste
Heat up the avocado oil in a large pot and add the chopped onion, garlic, and ginger.
Cut all the seasonal vegetables into bite-size pieces, add them to the pot and cook with stirring often for around 5-7 minutes.
Pour in the two cans of diced tomatoes together with the water and 2 cubes of vegetable bouillon. You can also simply use ready-to-use 4 cups of vegetable broth.
Add the bay leaf, Italian herbs, chili flakes, black pepper, and salt. Bring everything to a boil, then reduce heat to a gentle simmer and cook for about 10 minutes.
Add the pasta, beans, and fresh basil and continue simmering for another 15 minutes until the pasta is cooked al dente.
Remove the bay leaf, add the lemon juice and you are ready to serve. Use fresh basil as garnish and add a tbsp of nutritional yeast (optional) on top.
Side note: I added some vegetables a bit later since I don´t want them to be overcooked and become too soft. But all vegetables can be added at the same time in the beginning.
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