Recipes

[Gorgf]

Wanting to eat more vegetables and have a quick meal. Very Vegan omitting the meat. I substituted bacon and ham for the pancetta. It has celery, carrots, butternut squash  stewed tomates, and wilted spinach. Some beans and pasta.  Barefoot Contessa Foolproof Cookbook.

[Sooner]

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@Gorgf wrote:

Wanting to eat more vegetables and have a quick meal. Very Vegan omitting the meat. I substituted bacon and ham for the pancetta. It has celery, carrots, butternut squash  stewed tomates, and wilted spinach. Some beans and pasta.  Barefoot Contessa Foolproof Cookbook.

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@Gorgf  My favorite Vegan recipe calls for bacon AND ham!  What a conicidence!    Recipe sounds good!

[phoenixbrd]

@GorgfI'm assuming you used VEGAN bacon and ham for your vegan minestrone, otherwise you are consuming animals.  I love vegan minestrone and use a low sodium veggie broth (I always keep a few boxes from Trader Joe's).  I use a ton of veggies and it is delicious!  Welcome to the plant based world....full of health, happiness, and no animal cruelty.

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@Gorgf  Here is a yummy veggie minestrone from the Minimalist Baker.  I make mine in the Instant Pot:

4.75 from 76 votes

1-POT VEGAN MINESTRONE (GLUTEN-FREE)

Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!

Author: Minimalist Baker

PREP TIME5 minutes

COOK TIME25 minutes

TOTAL TIME30 minutes

Servings:

Category: Side, Soup

Cuisine: Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Ingredients

• 2 Tbsp water (or sub oil)
• 1/2 medium white or yellow onion (diced)
• 3 cloves garlic* (minced)
• 2 large carrots (peeled and sliced into thin rounds)
• 1 1/2 cups green beans (trimmed // roughly chopped)
• 1/4 tsp each sea salt & black pepper (plus more to taste)
• 1 small zucchini (sliced into 1/4-inch rounds)
• 1 15-ounce can diced fire-roasted tomatoes
• 6 cups vegetable broth (DIY or store-bought)
• 2 tsp dried basil (or sub 1 Tbsp fresh per 2 tsp dried)
• 2 tsp dried oregano (or sub 1 Tbsp fresh per 2 tsp dried)
• 1 Tbsp nutritional yeast
• 1 pinch red chili pepper flake (optional)
• 1 Tbsp coconut sugar (or other sweetener to taste)
• 1 15-ounce can white beans or chickpeas (rinsed + drained)
• 2 cups gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
• 1 cup kale or spinach (or other green // roughly chopped)

Instructions

1. Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
2. Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
3. Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
4. Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
5. Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed, adding coconut sugar to balance the flavors (optional). I added more dried basil, oregano, and salt.
6. Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.
7. To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
8. Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.

Notes

*3 cloves garlic yield ~1 1/2 Tbsp minced garlic.
*To keep this recipe grain-free, use a grain-free pasta or omit and sub more beans or vegetables!
*Recipe inspiration from Food Network.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 6)

• Calories: 127
• Fat: 2.4g
• Saturated fat: 0.5g
• Sodium: 948mg
• Carbohydrates: 18.1g
• Fiber: 4.7g
• Sugar: 7.1g
• Protein: 9.2

[Drythe]

@Gorgf

Would really like to see this recipe!

Think I’d like it absent the meat.

[AuntG]

@phoenixbrd that's a recipe I could eat. Guessing I could skip the nutritional yeast because I don't have a clue where to buy it. If there is a health food store in my area, I'm not aware of it.

[phoenixbrd]

@AuntG  Trader Joe's carries it and it comes in a small bag...not expensive.  You might like it,.,...but if you don't want to purchase, I wouldn't let that stop you from making the soup!

[manhattan1950]

Bacon and ham? NO -  fat and salty.

A traditional Minestrone doesn't include either of these.

[Coquille]

My Minestrone Soup has all those ingredients (no meat) plus onions, zucchini and basil. At the end I add some smart balance or vegan sour cream. I also add, cinnamon. I know, weird but we like it.

[vickie25]

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@Drythe wrote:

@Gorgf

Would really like to see this recipe!

Think I’d like it absent the meat.

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I had copied this recipe last week.  Will be making in probably next week.  Here is what the finished soup should look like. She has some of the best pictures of her food I have ever seen.