Deb’s Vegan Italian Style Minestrone Soup
I would not give up until I came up with a version of an old favorite recipe that was vegan, but still every bit as rich in flavor as the original made with chicken broth. This soup is so good that you’ll want to have some crusty toasted french bread on hand to “sop” up the juice with.
Deb's Vegan Italian Style Minestrone Soup
Created by:
Deborrah Cooper
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 5
Prep Time:
Cook Time:
Total Time:
I love soup, and have been making a version of this soup that uses a chicken-broth base since I was 13 years old. I originally got the recipe from the mother of one of my friends in the Girl Scouts -- they were old school San Francisco Italians. Making it and smelling the aromas takes me back to those fun days of carefree childhood. I really love making and eating minestrone, so figuring out how to make this recipe 100% vegan was a challenge I was happy to take up. Manipulating the ingredients to get the right blend of heartiness and taste with only vegetables wasn't easy, but I think you will find this soup to be as delicious as I do.
What You Need
- 1 teaspoon olive oil
- 1 can Eden organic Great Northern white beans (feel free to add more)
- 1 32 oz carton Imagine Not-Chicken broth
- 2 large Roma tomatoes, chopped
- 3 cups water
- 1 vegetable bouillon cube with herbs (I use Rapunzel brand)
- 2 medium carrots, halved lengthwise then sliced
- 1 large stalk celery, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 bay leaf
- ½ teaspoon fresh ground black pepper (or to taste)
- 2 small zucchini, cut into 1" slices
- 1-1/2 cups fresh green beans, trimmed and cut into 1" pieces
- 1-2 Tablespoons nutritional yeast
- ½ cup uncooked small pasta
How to Do It
- Place olive oil in large non-stick skillet and turn heat to medium. When pot and oil are hot, add onion, carrots and celery. Saute for 3 minutes until onions are translucent.
- Add garlic and saute for 1 minute.
- Turn mixture into large Dutch oven or stock pot. Add not-chicken broth, water, salt, pepper, bouillon cube, basil, oregano, thyme, and bay leaf and stir well. Heat to boiling then reduce heat to simmer. Let simmer for 20 minutes.
- Add green beans, nutritional yeast, macaroni and zucchini. Cover and simmer until macaroni and vegetables are tender, about 12-15 minutes.
- Remove pot from heat. Take out bay leaf and serve with additional sprinkle of nutritional yeast if desired.
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Category: Veganism and African Americans
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