I sure hope wherever you're from the weather is better than what we've been dealing with in Columbus! There's nothing I crave more when the temperatures drop then a big warm bowl of soup. Today I'm sharing my Minestrone recipe which is also vegan, healthy, quick and perfect for meatless Monday!
You will need olive oil, onion, garlic, celery, carrot, green beans, dried basil, dried oregano, red pepper flakes, salt, pepper, diced tomatoes, vegetable broth, Great Northern beans, fresh Parmesan and small pasta noodles (i.e. shells, elbows, wheels). I used Banza chickpea pasta shells this time since Banza was kind enough to send me some to try! They make this dish even healthier as Banza noodles are higher in protein and fiber and lower in cals and carbs. I couldn't tell the difference at all in this soup! But any small nood will work.
Start by sauteing onion and garlic in olive oil. I used my big cast iron dutch oven but any large stockpot will do.
Stir in celery and carrot and continue to saute for a few more minutes.
Add green beans and seasoning.
Saute a couple more minutes. Stir in diced tomatoes and vegetable broth. Bring to boil, cover and reduce heat and simmer for about 10 minutes.
Stir in noodles and beans. Bring back to slight boil, turn down heat, cover and simmer for another 10-15 minutes.
Adjust season and stir in some Parm.
And that's it! Enjoy and stay warm!
- 1 tablespoon olive oil
- 1 onion, diced
- 4-5 cloves garlic, minced
- 2 celery stalks, chopped
- 3 carrots, chopped
- 2 cups carrots, chopped
- 1 teaspoon dried basil
- 1½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 28 oz can diced tomatoes
- 8 cups vegetable broth
- 1 cup Banza shells (or any small pasta)
- 1 can Great Northern beans
- ¼ cup Fresh Parm
- Warm olive oil in a large dutch oven or stockpot.
- Saute onion and garlic for a couple minutes.
- Add celery and carrots and saute for a few more.
- Add green beans and seasoning. Saute a couple more.
- Stir in tomatoes and vegetable broth.
- Bring to simmer, cover and reduce heat for 10 mins.
- Stir in pasta and beans. Simmer 10-15 more.
- Adjust season and stir in Parm.
[…] New England Clam Chowder originates from…. You guessed it, New England (Boston to be exact). It’s packed full of potatoes, bacon, and of course clams. Hearty and delicious. This creamy white version differs from the also popular red Manhattan Clam Chowder which is tomato based. There’s also the much lesser known Rhode Island Clam Chowder which is broth based. I love all versions but find myself gravitating towards New England whenever I’m out at seafood restaurants on the east coast. Years ago, I discovered how easy it is (and way more cost effective) to prepare fresh clams at home. You can also use canned clams for this recipe though. There’s nothing like curling up with a warm bowl of soup when the temperature drop. Try some other fall/winter favorites on C&C like Easy White Chicken Chili, Old Fashioned Vegetable Beef Soup, or Minestrone Soup. […]