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Vegan Minestrone
Vegan Minestrone
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transform classic minestrone into a cozy vegan soup with veggie stock and almond creamer for a comforting meal any night of the week.
Ingredients:
  • 1 large yellow onion, minced
  • 2 stalks celery, minced (about 1/2 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 3 tablespoons tomato paste
  • About 1 1/2 pounds Yukon Gold potatoes, diced (about 1 1/2 cups)
  • 1 cup fresh or frozen green beans
  • 3 cups vegetable broth
  • 2 cups water
  • 4 ounces small pasta, such as orzo, cavatelli, small macaroni, or pearl couscous
  • 1 teaspoon dried oregano
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 teaspoons dried basil
  • 1 (15-ounce can) crushed tomatoes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 2 cups baby spinach
  • 1/4 cup unsweetened almond creamer
Instructions:
  • Saute the vegetables: Heat olive oil in a large stock pot over medium-low heat. Cook minced onion, celery, and carrot until soft and fragrant, about 8 to 10 minutes. Stir in garlic and tomato paste, cooking for another minute. Lastly, add diced potatoes and cook for an extra 2 to 3 minutes.
  • Simmer the soup by adding green beans, broth, water, pasta, and herbs. Bring to a boil, then reduce heat and simmer until potatoes are nearly tender and pasta is al dente, for 8 to 10 minutes.
  • Stir in the crushed tomatoes, chickpeas, salt, and pepper. Cook for a few minutes to warm everything through. Add the spinach and cook for another minute or two until wilted. Turn off the heat, remove the bay leaf, and stir in the almond creamer just before serving.

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