Vegan Minestrone with Beans & Pasta (Print Version)
# Ingredients:
01 -
1 1/2 cups dried mini pasta
02 -
3 medium-sized cooked beans, rinsed and drained
03 -
1/2 teaspoon of paprika with a smoky flavor
04 -
2 garlic cloves, finely chopped
05 -
3 tablespoons of olive oil
06 -
1 medium zucchini, diced
07 -
1/2 teaspoon of chili flakes
08 -
2 stalks of celery, diced small
09 -
1 tablespoon of rosemary that's been minced
10 -
2 carrots, shredded or finely chopped
11 -
5 garlic pieces, minced
12 -
1 teaspoon oregano (dried)
13 -
1 small diced fennel bulb, take out its core
14 -
A 28-ounce can of roasted tomatoes
15 -
1 cup of green beans, chopped up
16 -
2 Yukon Gold potatoes, chopped into chunks
17 -
1 medium yellow onion, chopped into cubes
18 -
8 cups of vegetable broth
19 -
1/2 head of green cabbage, diced roughly
20 -
A tablespoon of miso paste that's light in flavor
21 -
A quarter cup of tomato concentrate
22 -
A cup of parsley leaves, finely chopped
# Instructions:
01 -
Warm up the oil, then cook the onion until tender. Toss in carrot, celery, and fennel, giving them time to soften. Add garlic along with the spices.
02 -
Stir in the tomato concentrate, followed by the potatoes, beans, cabbage, roasted tomatoes, and stock. Bring it all to boil, then let it simmer for 12 minutes.
03 -
Add in the zucchini, pasta, and green beans. Keep cooking until the pasta has the softness you like, roughly 12 minutes.
04 -
Dissolve the miso paste in some hot soup broth, then stir it back into the pot. Toss in the parsley and fine-tune the flavors to your liking.
# Notes:
01 -
Feel free to swap in other fresh vegetables that are in season
02 -
The pasta will soak up more of the liquid if the soup sits for long
03 -
Adding miso right at the end keeps its nutrition intact