By Casa de Suna
Published Jan 05
The perfect plant-based minestrone to power you through fall and winter’s chilly nights.
This vegan version of minestrone is packed with aromatic vegetables, farfalle pasta, and umami flavor–thanks to a secret ingredient.
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How to Make It
Difficulty: Easy
Overall Time: 45 min
Prep Time: 20 min
Cook Time: 25 min
Serves: 4
INGREDIENTS
- 2 tsp olive oil
- 4 thin carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1½ tsp dried oregano
- 1½ tsp dried basil
- 1 can (28 oz / 796 ml) stewed tomatoes
- 1 zucchini, halved lengthwise and thinly cut into half moons
- 5 cups plant-based vegetable broth
- ½ cup water
- 2 tbsp nutritional yeast
- 1 tsp granulated sugar (optional)
- ½ tsp sea salt
- 1 cup farfalle pasta
- 2 cups packed baby spinach
- 1 can (14 oz / 398 ml) red kidney beans, drained and rinsed
- Finely chopped parsley or celery leaves, for garnish (optional)
INSTRUCTIONS
- Heat a large pot over medium heat. Add oil then carrot, celery, onion, garlic, oregano, and basil. Cook, stirring occasionally, until vegetables are just tender but not browned, about 5 minutes.
- Add tomatoes and its juices. Break tomatoes into smaller pieces with a wooden spoon. Add zucchini, broth, water, nutritional yeast, sugar, and salt. Season with pepper. Bring to a boil over high heat, then reduce heat to medium. Add pasta. Gently boil, stirring occasionally, until pasta is tender, approximately 13 to 15 minutes.
- Add spinach and beans. Cook until spinach is wilted, 1 to 2 more minutes. Ladle soup into bowls. Garnish with parsley, if desired.
How to enjoy it
Vegetarian broths can often differ in taste across brands. Some may be sweeter or saltier than others. Season or omit salt and sugar as needed.
