Very Veggie Vegan Minestrone

My family is very busy, as I’m sure most families with three active youngsters are, so on our busiest night (when all 3 kids have some sort of sport/activity) I like to make a quick and easy dinner. The temperatures have been steadily dropping here in NW PA, so soup seemed to be the answer. I am not a big fan of soup from a can and prefer to make my own soups. My husband chose Minestrone soup and crusty Italian bread for dinner. Sounds perfect!

I went on a mission to find a veg*n minestrone soup that would satisfy my omnivore family but not compromise my plant-based diet. I thought I’d found a winner with “Vegetarian Minestrone Soup” until I read the ingredients and chicken stock was listed! I decided that I would use a combination of several recipes I’d found and create my own from there. Here’s what I came up with!

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup each red pepper & green pepper, diced
  • 2 cups fresh tomatoes, diced
  • 1 glove garlic, minced
  • 1 Rapunzel Brand Vegetable Bouillon cube, dissolved in 2 cups boiling water
  • 2 cups water
  • 8 oz. ditalini pasta
  • 15 oz. can of beans (I used dark red kidney)
  • 2-4 tablespoons tomato paste
  • 1 tsp. Herbamare
  • Fresh ground pepper, to taste

Using a cast iron stock pot, saute onion in EVOO on medium heat until translucent. Add garlic and continue to cook for another minute.
Add the carrots, celery, peppers, tomato, vegetable broth, and water. Bring to a boil.
Add pasta and cook for 6-8 minutes until al dente.
Stir on tomato paste and beans and cook just until combined.
Serve with a hunk of Italian bread and a pat of Earth Balance.

What’s your favorite soup on a cold fall day?

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