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Vegan Minestrone

Vegan Minestrone

When it's time to curl up with a warm bowl of soup, you will really love this minestrone filled with big chunks of vegetables. Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. Heat a large pot over medium-high heat and add:
    • 2 TBS extra virgin olive oil
  2. When oil is hot, stir in:
    • 1 cup onions , diced
    • 2 lb red potato , quartered & chopped
    • 3 large carrots , halved & chopped
    • 2 cup cauliflower , small florets
  3. Sauté vegetables for 7 mins until lightly browned.
  4. Season with:
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
  5. Stir in:
    • 15 oz diced tomatoes, canned
    • 2 qt vegetable stock
    • 1/4 cup lemon juice
    • 1/2 cup spinach, frozen , thawed & packed
    • 15 oz cannellini beans, canned , drained of juiced
    • 2 zucchini , halved & chopped
  6. Simmer on low for 20 mins, or until vegetables are tender.
  7. Adjust seasoning and serve hot.

Vegan Minestrone Detail

Prep Time: 15 min
Cook Time: 30 min

Difficulty: Easy
Servings: 4
Serving Size: 2 cups

Serving Suggestions: Serve alone, with a salad or with some hearty bread.