Friday, May 16, 2014


Minestrone is an Italian-based mishmash of all good things. Loaded with vegetables, herbs, beans, and pasta, you really can't go wrong with this soup. This particular version comes from Mayim's Vegan Table by Mayim Bailik and Dr. Jay Gordon. I love how many different ingredients there are and how all of them are good for you. Onions, celery, carrots, and zucchini complement the fusilli pasta and cannellini beans perfectly. This is a crowd pleasing soup.

Serves 8

  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 tsp garlic, minced
  • 6 cups vegan vegetable stock
  • 1 butternut squash, peeled, seeded and cut into cubes or 2 lbs russet potatoes, peeled and cut into cubes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 14-ounce can crushed plum tomatoes
  • 2 14-ounce cans white cannellini beans
  • 1/2 lb green beans or zucchini, cut into 1-inch pieces
  • 1/2 bunch kale, leaves only, cut into bite-sized pieces
  • 3 cups slightly undercooked pasta (fusilli or penne)
  • Salt and pepper
In a large pot, heat olive oil over high heat. Saute the onions, celery, carrots, and garlic until soft, 4-5 minutes.

Add stock, squash or potatoes, herbs, and tomatoes and simmer for 20 to 30 minutes. Add the white beans, green beans or zucchini, kale, and pasta and cook for another 10 minutes. Season to taste with salt and pepper.

Bon appetit!

No comments:

Post a Comment