Skip to main content

Minestrone Plus Soup

 Minestrone is a hearty Italian vegetable soup, often verging on a veggie stew.  The classic recipe usually involves beans, a grain like rice or orzo, tomatoes and maybe zucchini, as well as Italian seasoning.  

There are many variations on the classic recipe-- this is one.  It is vegan and gluten-free-- I use quinoa penne and vegan tomato pasta sauce from a commercial jar brand-- saves some time and boosts the flavor.

INGREDIENTS

* olive oil for saute-ing

* 1 large onion, chopped

* 1/2 red bell pepper, chopped

* 3 cloves garlic, minced

* 1 small zucchini, chopped

* 1 teaspoon dry oregano

* 1 teaspoon dry basil

* 1/4 teaspoon dry thyme

* 5 cups hot water

* 1 cup corn kernels

* 2 medium potatoes  peeled and chopped

* 1/2 cup pitted black olives, sliced or whole

* 1-2 cups dry pasta noodles (I used gluten-free quinoa penne)

* 2+ cups cooked white beans (I used Great Northern)

* 1/2 teaspoon sea salt and pepper to taste

*1/2 jar organic tomato pasta sauce (1-2 cups)

* chopped fresh parsley as garnish

* Daiya mozzorella-type shreds (optional)

METHOD FOR MAKING MINESTRONE:

1. Chop up vegetables and assemble all ingredients. Measure.

2. Heat oil and saute onion, pepper, garlic and zucchini for about 5 minutes

3. Add water

4. Bring to a boil and add potatoes, corn, olives,  and spices. Turn heat down to medium-low simmer

5. Cook until potatoes are close to tender

6.Add in dry pasta and cook until soft

7. Add in beans and heat through

8. Add salt, pepper and pasta sauce.  Stir until lightly bubbling.

9. Garnish each bowl with minced fresh parsley and provide Daiya mozzorella shreds for individuals

Makes 4-6 servings

Comments

Popular posts from this blog

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T.   (30 mg)  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.  You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can,  this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! *  .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 ts...