Vegan Minestrone Soup
Ingredients
The base
-
2
tablespoons
coconut oil or cooking oil of choice
-
1
large
onion, diced
-
3-4
cloves
garlic, minced
-
1
teaspoon
fresh grated ginger
-
2
medium
carrots, peeled and chopped
-
2
stalks
celery, diced
-
1
cup
cubed butternut squash
-
1½
cups
fresh or frozen corn kernels
The liquids
-
3
cups
vegetable broth
-
28
ounces
crushed tomatoes with basil
-
15.5
ounces
white kidney beans, including liquid
The seasonings
-
¼
cup
nutritional yeast
-
2
teaspoons
dried oregano
-
1
teaspoon
crushed red pepper
-
3
leaves
fresh sage
-
3
sprigs
fresh thyme
-
to taste
salt and cracked black pepper
For serving
-
2-3
cups
cooked whole grain pasta
Instructions
- Heat oil in a large soup pot over medium-high heat.
- Add onion and salt, cooking until translucent.
- Stir in garlic, ginger, carrot, and celery, cooking for a few more minutes.
- Add squash and corn, cooking for an additional few minutes.
- Stir in broth, tomatoes, beans, nutritional yeast, oregano, and crushed red pepper.
- Add fresh sage and thyme, bring to a boil, then reduce to a simmer for about 15 minutes.
- To serve, spoon cooked pasta into bowls and ladle soup on top.
- Store leftover pasta separately from the soup.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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