Food, Recipes

Vegan Summer Minestrone Soup

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Vegan Summer Minestrone Soup

I believe that there is nothing better than curling up with a flavorful bowl of soup. Delicious food does not have a seasonal expiration date, and I reject the notion that soup can only be eaten during the colder months. I call this soup a Summer Minestrone because the light broth and delicate vegetables make this dish perfect for those days when you want a hearty meal that does not weigh you down. In fact, during the summer months, I actually prefer to eat this soup at room temperature or even chilled.

This recipe for Summer Minestrone soup is full of fresh vegetables, flavorful broth, and pasta. This dish is crockpot-compatible, freezer-friendly, and a perfect vehicle for a meal full of fiber, carbohydrates, and nutrients. The best part about this vegetable soup is that you can add or omit whatever vegetables you like–this soup would be perfect with spinach, corn, or even green beans.

Happy Summer Souping!

Summer Minestrone Soup

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Prep Time: 30 minutes
Cook time: 2 hours
Total time: 2 hours and 30 minutes
Yield: 8 servings
Ingredients
  • 2 celery stalks
  • 2 carrot
  • 1 onion
  • 2 14 oz. can diced tomatoes
  • 1 14 oz. can red kidney beans
  • 2 14 oz. can great northern beans
  • 5 cups vegetable stock
  • 1 teaspoon dried basil
  • 1/2 cup orzo
  • 1 zucchini
  • 2 cloves garlic
  • 1/4 cup dry red wine (optional)

Directions

1. Chop the celery, carrot, onion, and zucchini into a small dice. Mince the garlic.

2. Drain and rinse the beans.

3. If using the crockpot: Add all of the ingredients–except for the orzo–to the crockpot and cook on high for three and a half hours. Add the orzo during the last thirty minutes.

4. If cooking on the stovetop: Sauté the celery, onion, carrot, and garlic in a large Dutch oven over medium-high heat two tablespoons of water for about six minutes. Add the rest of the ingredients–except for the orzo. Bring the soup to a boil. Lower the temperature and simmer, covered, for about two hours. Stir the soup every thirty minutes.

5. In the last thirty minutes of the simmering add the orzo.

6. To Freeze: Once the soup has cooled completely, ladle the soup into three large freezer-safe Ziploc bags. Freeze for up to three months.

Also by Olivia: Vegan Ramen with Curry Broth

Related: Artichoke & Leek Pasta Soup

Lime Coconut Carrot Soup

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Photos: Olivia Parr

Olivia Parr

Olivia Parr

Founder at Caramel Coated Wellness
Olivia Parr is the founder of Caramel Coated Wellness, a whole-food, plant-based food blog and personal chef business based in North Carolina. After reading Food Over Medicine and The China Study, she decided to get more serious about her interest in helping people overcome health issues with plant-based food. Olivia graduated from the T. Colin Campbell Center for Nutrition Studies with a certificate in Plant Based Nutrition.
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