Recipe: Minestrone Soup. Vegan-style.

The best recipes are the simple ones. This delicious vegan-style Minestrone Soup will take about an hour to prepare but most of that time you spend hanging out by your soup making sure it doesn’t bubble over and explode.

Ingredients:

  • 1 Large Leek, thinly sliced
  • 2 carrots, chopped. (Or a handful of baby carrots, chopped)
  • 1 Zucchni, thinly sliced
  • 1 bunch green beans (put a little or alot if you like them)
  • 3 tbsp olive oil
  • 2 Stalks of celery, thinly sliced
  • 6 and 1/4 cups of vegetable stock
  • One 14 oz can of cannellini or kidney beans
  • 1/3 cup small pasta shapes such as tubetti or macaroni
  • 1 can of diced tomatoes (8 oz should do)

 

PHASE ONE: PREPARE THE VEGGIES

Prepare all of the fresh veggies and chuck them into the pot with the olive oil.

  • 1 Large Leek, thinly sliced
  • 2 carrots, chopped. (Or a handful of baby carrots, chopped)
  • 1 Zucchni, thinly sliced
  • 3 tbsp olive oil
  • 2 Stalks of celery, thinly sliced

Let me draw your attention to one veggie in particular.

The Leek.

I know what you’re thinking. Is that hair on end of this vegetable?!!

No. I don’t know what it is or why it’s on my food. Good news: you cut it right off. The only part of the leek you use is the whitish part. You cut off the green leafy stem thing and the hairy part, and you chop up the whitish part, and you throw it in the soup.

Leek is surprisingly good. It’s not quite an onion, not quite celery. It’s very interesting.

  • So put all of your veggies into a laurge saucepan with the olive oil. heat until sizzling then cover, lower the heat and sweat the veggies for 15 minutes, stirring occasionally.

 

PHASE TWO: THE ACTUAL ‘SOUP’ PART

Add the vegetable stock and canned tomatoes. Bring to a boil, replace the lid, and simmer gently for about thirty minutes.

While your soup is cooking feel free to engage in an enlightening activity. Such as reading this article.

PHASE THREE: THE HOME STRETCH

Add the beans and their liquor together with the pasta, and simmer for a further ten minutes. Check to see if the pasta is completely cooked at the end of this ten minutes, and proceed to inevitably burn your tongue in the process.

And voila! The ridiculously healthy vegetarian soup that takes no time at all and will be great leftovers for many days to come.

Stone: optional.

 

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Current day month ye@r *