Vegan Classic Minestrone Recipe
Ingredients:
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 cup small pasta (such as elbow or ditalini)
8 cups vegetable broth
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
2 cups spinach or kale, chopped
1/4 cup fresh parsley, chopped
Vegan Parmesan for serving
Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
Add minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Stir in zucchini, green beans, kidney beans, cannellini beans, diced tomatoes, and pasta.
Pour in the vegetable broth and add dried oregano, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the pasta and vegetables are tender.
Add chopped spinach or kale and cook until wilted.
Stir in fresh parsley and adjust the seasoning if needed.
Serve hot, garnished with a sprinkle of vegan Parmesan.
Non-Vegan Alternative:
For a non-vegan version, you can add 1 cup of shredded cooked chicken or turkey during step 4. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to adjust the recipe to suit your taste preferences and dietary needs. Enjoy your hearty Vegan Classic Minestrone!
