One of my favorite foods to prepare (especially during the colder seasons) is soup. I make many soups; some traditional, some invented, some on the fly but all are vegan, organic and delicious! I consider myself kind of a “soup wizard”, if you will.
Minestrone has always had a warm place in my heart and stomach. It’s chunky, full of flavor and is a super satisfying meal in a bowl. It runs the gamut in it’s variety of vegetables, legumes, pasta and it’s rich, tomatoey broth. Sometimes I change this recipe up a bit with different beans, juice pulp broths and sometimes I’ll even throw in some Italian style Tofurky Sausage (to get that subtly spicy, fennel bite in there).
I can assure you that if you use only the freshest and cleanest ingredients, you will truly taste the difference. Sure, you can get this from a can or a restaurant but nothing beats being in complete control of your food!
3 Tbsp Unfiltered Extra Virgin Olive Oil
1 medium Onion (diced)
1 large Zucchini (chopped chunky)
1 – 2 Cups Green Beans (trimmed/halved)
2-3 stalks Celery (diced)
3 cloves Garlic (minced)
4 cups Vegetable Broth (from juice pulp or homemade)
4 cups Filtered Water
1/2 Cup Red Kidney Beans (cooked or canned)
1/2 Cup Small White Beans (cooked or canned)
1 can (28oz) Crushed Tomatoes
1 cup shredded Carrot
1/4 Cup Fresh Parsley
3 tsp Dried Oregano
1 tsp Dried Basil
1/2 tsp Dried Thyme
Giant bunch of fresh Baby Spinach
1 Cup small shell Quinoa Pasta
Himalayan Pink Salt (to taste)
Ground Black Pepper (to taste)
Pour oil into a large stock pot and heat on medium. When the oil is hot enough, add the onion, celery, garlic, green beans, and zucchini and sauté for about 5 minutes or so.
Now add the broth, water, tomatoes, beans, carrots, herbs and spices. Bring to a boil and reduce to a simmer for 20 minutes.
Add the Spinach and Pasta and cook for another 20 minutes or so (or until Pasta is aldente). Adjust salt and pepper to taste. (makes a huge pot and feeds many; freeze extra and store for future meals)