It is winter and that means good hot dinners that warms you to the toes.One of the best dishes for this is a simple minestrone that's easy to cook up and tasty to eat. It's perfect for these frosty days.
I wanted to create a vegan soup with plenty of flavor and protein. A hearty minestrone checks these boxes. Although it doesn't have the tomatoes like a traditional one it's still has veggies and beans.
Mine started off with these
This is a mixed package of soup veggies from my local Acme. I love the mix of carrots, onions, parsnips and leeks. These are the base.
The beans were a three can (18 ounces each) mix of two cans of kidney and one can of white cannelini beans. You can use any mix from black to kidney beans
to vary it
Of course you need pasta for this too. Acme's Signature shells were the best fit for this.
These are tiny, like ditilini and perfect for soup. Then the extras, .I used a mix of olive oil and Melt plant butter to saute the veggies. Pepper and a garlic herb mix were used to flavor it.Acme's Signature brand low sodium broth was the liquid.
It was first sauteing the veggies in a mix of Melt plant butter and olive oil
Cook the veggies for about five to seven minutes until the onions and celery turn translucent. This is now the time to add the beans , broth and spicings, then the pasta. Cook until the pasta is tender.
You can add a cup of water for a thinner , more broth like soup. You can also half the pasta so it's not so thick as well.
The soup was the perfect winter supper. Be sure to have some warm crusty rolls and salad to round it out. This minestrone was a good blend of beans, shells and veggies.Best of all this vegan dish can provide enough leftovers for a few days. You many want to freeze half or serve the leftovers for lunch the next day.
It is winter and that means a hot, satisfying homemade soup. Create a minestrone that will warm you as well as providing a delicious bowl. It's an easy make to be enjoyed all season long.
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