Classic Vegan Minestrone
By Daily SimmerA hearty, rustic Italian vegetable and bean soup that builds deep flavor overnight. Perfect for batch cooking and easy lunches throughout the week, this simple stovetop meal makes the most of everyday seasonal vegetables.
Ingredients
Contains Gluten and Celery
Directions
- Mark step 1 done
Heat the Olive oil (30ml) in a large heavy-bottomed pot over medium heat. Add the Yellow onion, chopped, carrots (3), and celery (3). Cook, stirring occasionally, until the vegetables begin to soften.
- Mark step 2 done
Stir in the garlic (4) and Tomato paste (30ml), cooking continuously until fragrant and slightly deepened in color.
- Mark step 3 done
Pour in the Canned diced tomatoes (800g) and Vegetable broth (2l). Stir in the Dried oregano (5ml) and Dried thyme (5ml), scraping the bottom of the pot to release any browned bits. Bring the soup to a gentle boil.
- Mark step 4 done
Add the potatoes (2), reduce the heat to maintain a steady simmer, and cook partially covered until the potatoes (2) are just starting to become tender.
- Mark step 5 done
Stir in the Canned cannellini beans, rinsed and drained (800g), Green beans, trimmed and cut into bite-sized pieces (200g), and Small dry pasta, such as ditalini or macaroni (150g). Continue to simmer until the pasta is cooked through and the vegetables are completely tender.
- Mark step 6 done
Remove the pot from the heat. Stir in the Fresh spinach, chopped (100g) and let it sit for 2 minutes until completely wilted. Season the soup with the Salt (10ml) and Black pepper (2.5ml).
- Mark step 7 done
Serve warm. To store the remaining batch, divide the soup into shallow containers to cool quickly, and refrigerate within 2 hours of cooking. It keeps well in the refrigerator for up to 4 days, with the flavors maturing and improving overnight.
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