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The Ultimate Vegan Minestrone Soup Recipe: Easy, Healthy, and Satisfying
The Ultimate Vegan Minestrone Soup Recipe: Easy, Healthy, and Satisfying
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Welcome to our video. Get ready to warm your soul and delight your taste buds with our Vegan Minestrone Soup recipe. This hearty and nourishing soup is a celebration of vibrant vegetables, wholesome beans, and aromatic herbs, all simmered to perfection in a flavorful, tomato-based broth. Even without any animal products, this vegan rendition of the classic Italian minestrone soup is bursting with rich and comforting flavors.
The Ultimate Vegan Minestrone Soup Recipe: Easy, Healthy, and Satisfying
Ingredients :
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 can kidney beans, drained and rinsed
1 cup small pasta (e.g., elbow macaroni)
6 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
In a large pot, sauté the onion, carrots, celery, and garlic until softened.
Add the diced tomatoes, kidney beans, pasta, vegetable broth, basil, and oregano.
Simmer for about 15-20 minutes or until the pasta is cooked.
Season with salt and pepper before serving.
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Products Used:
1. Diced tomatoes:
2. Kidney beans:
3. Small pasta:
4. Vegetable broth:
5. Dried basil:
6. Dried oregano:
7. Pepper:
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Year Round Harvest Recipe Minestrone Soup
A Italian hearty vegetable soup recipe that uses many wonderful fresh and preserved ingredients from the harvest. Showcasing tomatoes, baby spinach, carrots, onion and zucchini all fresh from the backyard garden. The Italian Herb Seasoning from the harvest of dried herbs adds such wonderful flavor to the broth. The balsamic vinegar adds a tiny bit of tang and compliments everything wonderfully.
YouTube Play List Year Round Harvest Recipes
I only used canned tomatoes and Italian herb seasoning from the harvest due to filming in the winter. Great fall harvest soup recipe to utilize freshly harvested ingredients
Italian Herb Seasoning Recipe
Minestrone Slow Cooker Recipe 8 HRS
Ingredients
PRODUCE
5 oz Baby Spinach
3 oz Carrot Chips Chopped Bite Size
1 1/2 cup Zucchini Sliced In Half Moons
1 1/2 cup Chopped White Onion
DRY GOODS
2 Pints Canned Tomatoes (Undrained)
3 qty of 32 oz each Vegetable Stock
15 oz Cannellini Beans Drained
15 oz Garbanzo Beans Drained
1 cup Dried Lentils
1/2 cup Pearl Barley
12 oz Dried Vegetable Pasta Fun Shapes
2 tbsp Divided Better Than Bullion Vegetable Base
2 tbsp Balsamic Vinegar From Modena
SEASONING
1 tbsp McCormick No Salt Vegetable Seasoning
2 tbsp Divided-Italian Herb Seasoning From Harvest
Instructions
Pour in the slow cooker vegetable stock, beans, tomatoes and balsamic vinegar. Sauté carrots till lightly charred then add in the onion. Once the onions have released their liquid put in the vegetable seasoning and 1 tbsp of the Italian Herb Seasoning. Sauté the carrots and onion for a few minutes then place it all into the slow cooker. In a separate pot put water from cleaning out the stock containers and 1 tbsp of better that bullion vegetable base cook till dissolved then place in the slow cooker. Turn the slow cooker on low. After 4 hours have passed place in the pearl barley into the slow cooker and most of the Italian Herb Seasoning. At the 7th hour of cooking time add in the lentils and the rest of the Italian herb. Cook the noodles in water and 1 tbsp of vegetable base cook till el dente, drain and rinse with cool water set aside. Place in the zucchini and spinach into slow cooker at the 7 1/2 hour mark of cooking. Cook the zucchini and spinach for only a half of an hour. Place the cooked noodles in a bowl first, vegetable mixture from slow cooker then top with broth.
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How to Cook Minestrone Soup
FULL RECIPE BELOW
Chock full of veggies, beans and noodles, minestrone is always a good idea. Learn to cook this classic Italian soup in this episode!
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MINESTRONE SOUP RECIPE:
Ingredients:
1 fl oz olive oil
2 oz onion, sliced thin
1 ½ oz celery, small dice
1 ½ oz carrot, small dice
½ tsp garlic, minced
1 ½ oz green cabbage, shredded
1 ½ oz zucchini, small dice
4 oz canned tomatoes, crushed
2 ½ pt basic white stock
¼ tsp basil
1 oz ditalini pasta (small macaroni), cooked
3 oz canned cannelloni beans or other white beans, drained
1 tsp parsley, chopped
¼ tbsp Italian seasoning
salt and pepper to taste
As needed grated Parmesan cheese
Procedure:
1. Heat the oil in a heavy pot over medium heat.
2. Add the onions, celery, carrots, garlic and Italian seasoning. Sweat the ingredients in the oil until they are al dente. Do not brown.
3. Add the cabbage and zucchini. Stir to mix the vegetables. Continue to sweat them for another 5 minutes.
4. Add the tomatoes and stock; bring to a boil, reduce heat, and simmer until the vegetables are almost cooked. Do no overcook.
5. Add the pasta, beans, basil and continue to simmer the soup until the pasta and beans are hot.
6. Add the parsley and season to taste with salt and pepper.
7. Just before service, stir in the Parmesan cheese, or serve the cheese separately.
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