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vegan minestrone

Minestrone soup

Prep

Cook

Total

Yield 6-8 servings

Ingredients

Instructions

  1. Prep all of the ingredients.
  2. Heat the oil in a large soup pot over medium heat. Add the onions and a bit of salt.
  3. Cook the onions five minutes, then add the carrots, potatoes, cauliflower and a bit more salt. Stir to combine and cook another five minutes.
  4. Add the celery, fennel, chard, cabbage, parsley, garlic, oregano, thyme, rosemary, fennel seeds, lemon juice, veggie broth, water, tomato puree, diced tomatoes and remaining salt.
  5. Cover the soup and simmer for 10 minutes on medium low heat.
  6. Add the white beans, noodles, and pepper.
  7. Simmer on low another 15 minutes or so, until the noodles and all of the vegetables are tender.

Notes

Any small pasta shape works well in this soup. You might also try orzo, shells, and orecchiette. Gluten free or semolina—either one works great.

If you like a thinner soup, add a bit more water until you reach your desire consistency. Adjust the seasonings accordingly. 

 

Recipe by Eat Like a Yogi at https://eatlikeayogi.com/minestrone-soup/