Hearty Vegan Minestrone Soup (Print Version)
# Ingredients:
01 -
1 teaspoon oregano, dried
02 -
2 medium carrots, diced small
03 -
5 minced garlic cloves
04 -
1 medium zucchini, cut into pieces
05 -
1 medium onion, yellow, diced small
06 -
8 cups veggie broth
07 -
1 tablespoon rosemary, fresh, chopped small
08 -
1 tablespoon miso, light
09 -
3 cooked cups of beans, rinsed
10 -
3 tablespoons of olive oil
11 -
1/4 cup of thick tomato paste
12 -
1 1/2 cups of small dry pasta
13 -
1 small fennel bulb, diced and cored
14 -
1/2 teaspoon red chili flakes
15 -
1 medium Yukon gold potato, chopped up
16 -
1 cup fresh parsley, chopped up
17 -
1/2 head of green cabbage, roughly chopped
18 -
2 celery stalks, diced
19 -
3 cups green beans, chopped
20 -
1/2 teaspoon smoked paprika
21 -
1 canned 28-oz package of fire-roasted tomatoes
# Instructions:
01 -
Warm olive oil, add onions, and cook until soft. Stir in fennel, celery, and carrots. Toss in garlic and spices next.
02 -
Stir in tomato paste. Add beans, potatoes, cabbage, tomatoes, and broth. Bring it all up to a boil, then let it gently simmer for 12 minutes.
03 -
Drop in the pasta, zucchini, and green beans. Keep cooking until the pasta softens. Should take 12 minutes.
04 -
Mix miso with a little hot soup, pour back in, and stir. Add parsley and adjust flavors.
# Notes:
01 -
Feel free to throw in veggies that are in season
02 -
Pasta soaks up liquid over time
03 -
Miso goes in last to keep its nutrients intact