One-Pot Vegan Minestrone Soup
Ingredients
The base
-
3
tablespoons
olive oil
-
1
medium
yellow onion
-
2
medium
carrots
-
2
sticks
celery
-
1
small
fennel bulb
-
5
cloves
garlic
-
1
tablespoon
fresh rosemary
-
1
teaspoon
dried oregano
-
½
teaspoon
smoked paprika
-
½
teaspoon
red pepper flakes
-
¼
cup
tomato paste
The vegetables
-
2
medium
Yukon gold potatoes
-
½
small
green cabbage
-
1
medium
zucchini
-
1
cup
green beans
The legumes and tomatoes
-
3
cups
cooked beans
-
1
28-oz can
diced fire-roasted tomatoes
The broth and pasta
-
8
cups
vegetable stock
-
1 ½
cups
dry small pasta
The finishing touches
-
1
tablespoon
light miso
-
1
cup
flat leaf parsley leaves
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions until soft and translucent.
- Add carrots, celery, and fennel, seasoning with salt and pepper, and cook until softened.
- Stir in garlic, rosemary, oregano, smoked paprika, and red pepper flakes until fragrant.
- Add tomato paste and cook for a couple of minutes to remove raw flavor.
- Incorporate potatoes, cabbage, and beans, then season again.
- Add diced tomatoes and vegetable stock, bring to a boil, then simmer.
- Once potatoes are tender, add zucchini, green beans, and pasta, cooking until pasta is tender.
- Dissolve miso in a bowl with some hot broth, then stir back into the pot.
- Add parsley, check seasoning, and serve hot.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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