Vegan Minestrone Beans & Potatoes (Print Version)
# Ingredients:
01 -
1 medium yellow onion, diced small
02 -
2 sticks celery, finely chopped
03 -
3 tablespoons olive oil
04 -
2 medium carrots, finely diced
05 -
1 small fennel bulb, cored and diced
06 -
5 minced garlic cloves
07 -
1 teaspoon dried oregano
08 -
1 tablespoon minced fresh rosemary
09 -
1/2 teaspoon smoked paprika
10 -
1/4 cup tomato paste
11 -
1/2 teaspoon red pepper flakes
12 -
1/2 small green cabbage, rough chopped
13 -
2 medium Yukon gold potatoes, diced
14 -
3 cups cooked beans, rinsed and drained
15 -
1 medium zucchini, diced
16 -
1 28-oz can fire-roasted tomatoes
17 -
8 cups veggie stock
18 -
1 cup green beans, chopped
19 -
1 1/2 cups dry pasta (small shape)
20 -
1 tablespoon light miso
21 -
1 cup parsley leaves, finely chopped
# Instructions:
01 -
Warm up the oil in a pot and cook the onion until soft. Toss in the carrots, fennel, and celery, letting them soften. Add the garlic, paprika, oregano, rosemary, and chili flakes after.
02 -
Stir in tomato paste and let it cook a bit. Add the potatoes, beans, stock, cabbage, and canned tomatoes. Once it starts bubbling, reduce heat and simmer for 12 minutes.
03 -
Add in the zucchini, pasta, and green beans. Let everything cook together for around 12 minutes or until the pasta softens.
04 -
Mix the miso into some hot soup broth to dissolve, then add back to the pot. Sprinkle in parsley and adjust the taste with salt if needed.
# Notes:
01 -
Swap in any fresh vegetables you’ve got on hand.
02 -
Stored pasta will soak up broth over time.
03 -
Adding miso at the end keeps its nutrients intact.