Vegan Soup Recipes: Fall Minestrone

October 6, 2016
This hearty, comforting and oh-so-nourishing vegan minestrone is a soup I often make during cooler months. I started making it in winter of 2010-2011, which was an incredibly cold one spent in a mind-blowingly cold apartment in Brooklyn. (We had to keep our coats on in the living room and the bedroom). I'd just started making a lot of food for my boyfriend and he was such a huge fan of this soup--which we named 'soupie.' We tend to think of comfort food as necessarily greasy or not healthful, and this soupie is proof that food can be good for the soul *and* body. A big bowlful will warm you up and satisfy your winter hunger, while giving you so much nutritious goodness. There are a couple unique things about this recipe: -I use water instead of veggie broth. First, veggie broth is expensive. Second, boiling all the veggies down brings out all the flavors so you really don't need to use broth. Trust me--it will be very flavorful. -If you have a Dutch oven, this is the moment to use it! If not, try to use the thickest bottomed pot you have. -Please feel free to sub favorite hardy greens, beans, or grains. Sometimes I use rice instead of quinoa, chickpeas or black eyed peas instead of kidney. Just don't use Swiss chard (turns the soup too red) or spinach (too soft). -This soup is *always* better the next day so enjoy your leftovers! :)
Hearty Vegan Winter Minestrone

Vegan Soup Recipes: Fall Minestrone

Recipe Type: Soups and Stews
utensils YIELDS 6-8 servings
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  • 1 medium to large potato, peeled and chopped
  • 1 medium onion, chopped (or 1/2 large onion)
  • 1 small to medium carrot, chopped
  • 3-4 cloves garlic, minced
  • 1 medium tomato, chopped
  • 1 tbsp olive oil
  • 1/2 bunch kale or collard greens, chopped
  • 5-6 white button mushrooms, sliced
  • 1/2 cup frozen green peas
  • 1/2 medium head broccoli, chopped
  • 1 can red kidney beans, rinsed (or sub favorite beans)
  • 2 oz dry pasta in a fun shape (orecchiette, elbow, gemelli, etc)
  • 1/2 cup dry quinoa
  • 1 ear fresh corn
  • 75 oz water
  • 2 tsp sea salt (plus more to taste)
  • 1/8 tsp fennel seeds, chopped (optional)
  • to taste fresh black pepper
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Directions

1. Heat olive oil over medium heat in a Dutch oven. 2. Add onions, potatoes, and carrots. Cook, stirring lightly, for about 5-6 minutes, or until potatoes start to stick and onions are translucent. 3. Add garlic and toss for about ten seconds. Add water and put the lid back on. Increase the heat to high. 4. While the water gets up to boiling point, start adding the veggies: tomatoes, kale, mushrooms, broccoli, peas, and corn. 5. Once the water is boiling hard, turn the heat down to low and simmer, covered, for 30-40 minutes. 6. Add kidney beans, pasta, and quinoa, and simmer, covered, for another 10 minutes. Salt to taste. Add freshly cracked pepper and fennel seeds and stir. Let rest, uncovered, for about 5-10 minutes before serving. (Otherwise it will be very hot).
More hearty vegan soup recipes: Butternut Shiitake Soup
Leek and Potato Stew
Celery Root and Fennel Bisque
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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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