Vegan Minestrone Soup Recipe
By Earth of Maria
👩🍳Cook Time: 45 mins
2 cloves garlic, minced
1 large onion, sliced
1 cup cherry tomatoes, halved
2 cups zucchini, chopped
1 medium red bell pepper, chopped
1 large carrot, peeled and sliced
1 cup celery, chopped
1/2 cup green beans, chopped
1 can can tomatoes, (14 oz can)
1 cup plant based milk
2 tbsp nutritional yeast
1 tsp cumin
1 tbsp dried thyme
4 cups water, or veggie broth
1 cup gluten-free macaroni
1 can butter beans, drained and rinsed (14 oz can)
1 tbsp maple syrup
2 tbsp tamari
2 cups kale, de-stemmed and roughly chopped
1/2 tsp salt, or to taste
1Add the garlic, onion, cherry tomatoes, zucchini, and red bell pepper to a pan and cook for 5-6 minutes, until the vegetables soften. You can use either olive oil for sautéing, or water if you want to keep it oil-free.
2Now add the carrots, celery, green beans and tinned tomatoes. Mix everything together, breaking the tomatoes down using a wooden spoon.
3Add the plant based milk, nutritional yeast, cumin and dried thyme. Bring to a simmer and cook for 3-4 minutes, stirring frequently.
4Pour in the water or veggie broth. Bring to a simmer again, and cook for 20 minutes, stirring occasionally.
5Add the pasta, butter beans, maple syrup and tamari. Simmer for a further 10-12 minutes, or until the pasta is cooked through. Add more water or veggie broth if it starts to dry out.
6At the last minute, stir in kale and season to taste with salt. Serve when the kale wilts.
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