Vegetarian Minestrone Soup
This Vegetarian Minestrone Soup is an incredibly hearty soup, loaded with a variety of fresh veggies, protein-rich beans, and red lentil pasta. This vegan minestrone recipe is wholesome, extremely flavorful, and appropriate for various dietary needs.
INGREDIENTS
- 1 large carrot, sliced
- 3 cups fresh spinach leaves
- 3 garlic cloves, minced
- 1 small brown onion, medium diced
- ½ cup green peas, or green beans (fresh or frozen)
- 1 small zucchini, diced
- 1 can, 15 oz crushed or fire roasted tomatoes
- 3 cups vegetable broth
- 1 ½ teaspoons italian seasonings
- ¼ teaspoon red chili flakes or more for added spicy flavor
- ½ teaspoon brown sugar
- 1 ½ cup white beans
- 1 can 15 oz red kidney beans
- 1 cup gluten free noodles/pasta, i used red lentil fusilli pasta
- 2-3 stalks fresh celery
- 2 bay leaves
- 1 ½ cup vegetable juice or good quality tomato juice
- Salt and black pepper to taste
- 1 or more cups of water depending on the consistency you like
- 2-3 tablespoon cooking oil
INSTRUCTIONS
- Heat up a medium dutch oven or heavy bottom large pot over medium heat. Add oil and once it's hot saute celery, carrots, and onion. Season generously with salt and pepper. Saute 2-3 minutes and add garlic. Saute for 3 minutes more.
- Follow with zucchini, Italian seasonings, red pepper flakes. Saute for 2 minutes.
- Follow with red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, veggie broth and water. Simmer for 8-10 minutes or until pasta is al dente. Stir in the fresh spinach and peas (or fresh green beans). Remove from heat and let stand for 5-10 minutes before serving.
- Serve as is or with fresh herbs like fresh rosemary or fresh basil, and parmesan cheese for the non vegetarian version or sprinkle on some nutritional yeast.
ADD YOUR OWN PRIVATE NOTES
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