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vegetarian-minestrone-soup

Vegetarian Minestrone Soup

Adity Kaushal (Volunteer at Alfalfa House)
This is a great pot of soup. Perfect to feed a crowd. It is vegetarian made using whole foods and seasonal vegetables. It can be made vegan if you skip the cheese toppings
Prep Time 20 mins
Cook Time 30 mins
Cooking Time for Beans 1 hr
Total Time 1 hr 50 mins
Course Main Course, Soup
Cuisine Australian
Servings 4 people

Ingredients
  

  • 100 g dried beans cannellini, lima, butter beans are all excellent
  • 4-5 medium garlic cloves peeled and chopped
  • 1 large yellow onion chopped
  • 1 large carrot chopped
  • 2 medium celery stalks thinly sliced
  • 450 g tomatoes canned or fresh
  • 200 g zucchini
  • 100 g greens baby kale, baby spinach or thinly sliced savoy cabbage works
  • 1 litre basic vegetable broth See notes in the post
  • 2 tbsp olive oil App. 30 ml
  • 1/2 cup small pasta of choice like fusilli, penne, macaroni
  • 1 tbsp dried Italian herbs
  • 15 g fresh flat leaf parsley
  • 15 g oregano fresh or dried
  • 30 g hard cheese like a sharp cheddar or parmesan optional

Instructions
 

Preparing the Beans

  • Soak the dried beans overnight. Atleast for 8-10 hours. Soaking dried beans and legumes not only reduces their cooking time but is also great for digestion
  • The next day, rinse the soaked beans thoroughly under cold running water. Then put the dried beans in a large pot with 3 cups of water and 2 peeled garlic cloves . Bring the water to a boil , then lower the heat, and simmer covered for atleast an hour OR until the beans feel soft and tender but not completely mushy
  • You can use the beans immediately if preparing the soup OR let them sit in the refrigerator for upto 2 days and use them when you need to make the soup

Preparing the Soup

  • Heat the olive oil in a deep soup pot. Add in the finely chopped onions and remaining 2 cloves of garlic. Saute for 8-10 minutes until the onions turn translucent and begin to brown
  • Next add in the chopped celery and carrots . Add a pinch of salt and continue to stir for around 7-8 min more.
  • While the onion-celery-carrot mix is in the stock pot, chop the tomatoes and zucchini into small chunks. Also finely chop the greens that you are using - If using Kale remove the tough stems in the kale
  • Next Add in the dried herbs, chopped tomatoes, zucchini, finely chopped greens and vegetable broth in the soup pot. Give it a good stir, season with salt and let it simmer until the tomatoes start to turn mushy
  • Once the veggies are semi-soft, add in the cooked beans and pasta of choice in the soup mix. Continue cooking until the pasta is al dente in the soup
  • Ladle the soup in bowls. Check for seasoning and season with salt and black pepper as per taste. Garnish with finely chopped parsely , oregano and grated cheese. For a vegan version, skip the cheese and add in a glug of olive oil
Keyword minestrone, vegetarian