As an Italian American I grew up eating minestrone soup. I have tried numerous variations of this comforting Italian classic, all tasty in their own way. But when your very own Italian grandfather tries your version and exclaims THIS IS THE BEST YET! you write that recipe down.
In memory of the best grandfather anyone could ever ask for. A gentle but strong leader who taught me so much about life, from how to show up 15 minutes early to any meeting to show respect for others time, to how not to ever let others negativity disturb your inner peace.
Grandpa Tony with his Great Granddaughter (my daughter)
Here is my version of this filling and healthy thick vegetable soup. This is a great dish to make for the holidays and family gatherings. It’s colorful and well received by all.
If you are looking for other great soup recipes or a lovely Italian dish to serve with this soup check out these plant-based recipes:
Vegan Spaghetti and Broccoli Aglio E Olio
http://bellavirtue.com/eat/vegan-spaghetti-and-broccoli-aglio-e-olio/
Grandma’s Plant-Based Italian Meatballs
http://bellavirtue.com/eat/grandmas-plant-based-italian-meatballs/
Creamy Whole Tomato Soup with Cashews and Roasted Red Pepper
http://bellavirtue.com/eat/creamy-whole-tomato-soup-with-cashews-and-roasted-red-pepper/
Vegan Italian Prosciutto and Peas Pasta Alfredo
http://bellavirtue.com/eat/vegan-italian-prosciutto-and-peas-pasta-alfredo-no-cholesterol/
Vegan White Lasagna (soy free, gluten free, oil free)
http://bellavirtue.com/eat/vegan-white-lasagna-soy-free-gluten-free-oil-free/
Italian Minestrone
Makes: 4 Quarts
INGREDIENTS:
- 12 oz Gluten Free Elbow Noodles (I use brown rice noodles)
- 1.5 Cups Beans (Red Kidney, Cannellini, Chickpea or Cut Green Beans)
- 48 oz Vegetable Broth + 1 Cup Water
- 15 oz Plain Tomato Sauce
- 2 Cups Petite Diced Potatoes
- 1 Cup Petite Diced Carrots
- 1 Cup Petite Green Peas
- 1/2 Cup Petite Diced Onion
- 1/2 Cup Petite Diced Celery
- 14.5 oz Can Petite Diced Tomatoes
- 1 Cup Finely Chopped Greens (Kale or Baby Spinach)
- A few leaves/sprigs of fresh herbs finely minced or dried. About 1 tsp of each Parsley, Basil, Rosemary)
- 1 Scant Tbs each, Garlic & Onion Granules.
- 2 tsp Sea Salt
- 1/2 tsp Pepper
- 1 Tbs Lemon juice (after cooked)
- 2 Tbs Avocado Or Olive Oil (optional)
- 1/4 Cup Nutritional Yeast (optional)
INSTRUCTIONS:
- Stovetop: In a large stock pot with a lid, add all the ingredient (except the noodles and spinach) and bring to a boil, reduce heat to simmer with the lid and cook for 12 minutes. Give it a stir.
- Turn the heat back up to boil, add the noodles and cook at boiling for 3 minutes. Stir frequently.
- Add the spinach and reduce the heat to simmer with lid on for additional 5 minutes then take pot off heat. Give it a stir then leave the lid on to rest for 5 minutes. (If you are using wheat noodles and not gluten free noodles, you will need to cook this a little longer, taste your pasta and adjust. Should be aldente and not over cooked)
- Salt & Pepper to taste. Serve with warm crusty Italian bread with garlic & olive oil or plant based butter spread. Dip generously. You can also sprinkle some vegan parmesan on top. http://bellavirtue.com/eat/vegan-parmesean-cheese/
- Enjoy!
- Instant Pot: add all the ingredients in the instant pot (except the tomatoes and spinach) Give it all a stir. Then add the tomatoes on top and do not stir.
- Press manual cooking and then select 5 minutes with quick release. Be sure to set the valve to sealing.
- Open the lid and add the spinach, stir, and close the lid for 5 minutes.
- Salt & Pepper to taste. Serve with warm crusty Italian bread with garlic & olive oil or plant based butter spread. Dip generously. You can also sprinkle some vegan parmesan on top. http://bellavirtue.com/eat/vegan-parmesean-cheese/
- Enjoy!
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