Hubby is months into his mostly vegan diet. We enjoyed this big pot of soup with family, down on the farm in Ohio. It is very close to my grandma's recipe that everyone loved, including me. All I had to do was swap out beef broth for veggie. Also, this go around I didn't add cabbage. If you would like to add it - please do.
Minestrone
Ingredients
8 cups of vegetable stock or broth
1 can of red kidney beans
1 can of cannellini beans
1 1/2 packed cups of fresh torn spinach
1 onion chopped
2 carrots chopped into discs and then halved
1 stalk of celery diced. Chop up the leaves and add those, too.
1 tsp basil
1 tsp oregano
2 tbs parsley
1 cup of shredded zucchini (you can slice if you like - we just had shredded on hand)
1 cup of Italian flat beans
1 can of diced tomatoes
**cook up some macaroni or ditalini or other small pasta on the side.
Directions: Saute onion, celery, and carrots in 1-2 TBS of olive oil until they sweat a bit and start to soften. Add stock and the rest of your veggies and herbs. Cook until the tomato taste mellows and soup reduces a bit. I cook mine low and slow for several hours.
To serve - scoop noodles into your bowl and top with soup and vegan Parmesan or mozzarella if you wish. You can also drizzle a bit of good olive oil on top. Enjoy
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