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Saturday, January 23, 2021

Vegetarian Winter Minestrone Soup


Minestrone is the most loved soup in our home. The winter minestrone is very much identical to the most loved and popular Italian minestrone soup. The only difference is that it is made with beans and a couple of root veggies, and winter veggies. This is a hearty stew made with veggies, beans, pasta, and most comforting during the winter season. So this soup is perfect for the "Winter Warm Up Soups" from #ourfamilytable group and Christie is hosting this event.



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This soup can be prepared in about 40-45 minutes. It tastes as if it was simmering all through the day. That delicious! This soup is vegetarian and vegan. I didn't add parmesan rind in the soup while it was cooking.  We have requests in our family who wanted to reduce/avoid cheese as well as those who love cheese.  So I made this vegan version where you can top parmesan if you prefer.  Even without it, the soup tastes delicious. Though the original soup recipe would call for parmesan rind, this can be omitted to make a vegan version. Vegan parmesan cheese is a great addition to the flavor. Also, I have used water instead of any kind of broth. Vegan pasta is available in specialty stores or you can use your homemade vegan pasta. Spinach or chard can also be added.



Ingredients


Onion - 1 cup, diced
Carrot - 2 (1 cup diced)
Celery - 3 sticks (1 cup, diced)
Garlic - 3 cloves
Salt - 2 tsp
Pepper - 1.5 tsp
Potatoes - 1 cup, diced
Diced tomatoes - 1 - 14.5oz can
Cannellini beans  - 1 - 14.5oz can, drained and rinsed
Kidney beans - 1 - 14.5oz can
Small pasta - 3/4 cup
Water / broth - 6 - 7 cups
Dried thyme - 1/2 tsp
Dried basil - 1 tsp
Oil - 1 tbsp

Garnish

Parmesan (optional)
Dried or fresh parsley

Method


Heat oil in a heavy-bottomed saucepot. Add the onions, garlic, carrot, and celery. Sauté for 7-8 minutes until the onions turn translucent. Add in the potatoes, salt, and pepper. Sauté for 2 minutes. Add in the kidney beans, 3/4 of the cannellini beans, diced tomatoes, water, thyme, and basil. Simmer for 6-7 minutes. 


Blend the remaining cannellini beans with 1/2 cup water. Add in the pasta and the bean puree, and simmer for about 10 minutes. 


Ladle into bowls, top with parmesan, and parsley. Serve with crusty bread.


Below are the links to the soups we shared for "Winter Warm Up Soups!". Make sure to check out these and enjoy the winter with a piping hot bowl of soups that warms you up! Thanks, Christie!


4 comments:

  1. Minestrone is one of my favorites. I think it was the first kind of soup I ever made. You can't go wrong with it!

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  2. I love a good minestrone soup! Can't wait to try this version!

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  3. One of my most favorite soups! I tend to make a double batch and freeze the leftovers for lunches.

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  4. This soup is so yummy and healthy! Adding to my rotation!

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