Check out this vegan minestrone soup recipe
Minestrone soup, a hearty Italian staple, has warmed hearts and bellies for centuries. Its origins trace back to pre-Roman times, evolving from a simple porridge-like meal to the vegetable-rich broth we know today. As a versatile dish, it has embraced regional variations and ingredients. This vegan version maintains the classic comfort while ensuring it's accessible to those following a plant-based diet. Let's get cooking.
Gather the following ingredients
To create vegan minestrone, assemble one diced onion, two carrots, two celery stalks, three garlic cloves, and a zucchini. Add a cup of green beans, a 28-ounce can of diced tomatoes, four cups of vegetable broth, one cup of water, a teaspoon each of oregano and basil, a 15-ounce can of kidney beans, a cup of pasta shells, salt, and pepper.
Prepare your vegetables
Begin by preparing your vegetables. Finely dice the onion, carrots, celery, and garlic to ensure even cooking. Chop the zucchini and green beans into hearty, bite-sized pieces for a robust texture in every spoonful. Thoroughly rinse the kidney beans under cold water to remove any excess sodium. This crucial step establishes the foundational flavor profile of your vegan minestrone soup.
Saute the base
Place a large pot on medium heat and add a splash of olive oil or water for a healthier option. Saute the onions, carrots, celery, and garlic until they're soft and translucent, which should take about five minutes. This step is vital as it sweetens the vegetables and releases their aromas, setting the stage for a flavorful vegan minestrone soup.
Simmer with seasonings
Add the canned tomatoes, complete with their juices, to the sauteed vegetables for a rich flavor base. The dried oregano and basil infuse the soup with Italian essence. Next, pour in the vegetable broth along with the water and bring your mixture to a gentle boil. Once achieved, lower the heat to let the soup simmer, allowing flavors to meld beautifully.
Add pasta and beans
As the soup base simmers, add the pasta shells, stirring to prevent sticking. Cook until they are firm, which should take about 10 minutes. For the kidney beans to stay firm and not become mushy, fold them into the soup during the final five minutes of cooking. This step ensures they're heated through while preserving their texture, complementing the pasta in your vegan minestrone.
Final touches
The final step is to add zucchini and green beans to the pot. These vegetables cook quickly, needing just three to four minutes to become tender yet remain crisp, providing a delightful texture contrast. Once done, taste and season the minestrone with salt and pepper as desired. Serve your hearty vegan soup hot for the ultimate comfort dish.
