One of the best and easiest soups I’ve had since adopting a plant-based diet is Minestrone Soup.
One of the great things about making plant-based Minestrone Soup is that you don’t really have to make all that many changes from your typical recipe. Plus, you can easily adapt it based on what you have on hand.
I like to use my Dry Veggie Broth Mix in this recipe. If you haven’t tried the broth mix yet you are missing out!
Is perfect for for serving when you are having company. It’s a healthy soup, it’s a comforting soup but it also has an elegant flavor profile that will impress your guests. I recommend you serve it with a simple salad. I’ve served it with a pasta and marinara when I had a crowd to feed.
- 1 onion, diced
- 2 stalks celery, thinly sliced
- 4 carrots, thinly sliced
- 8-10 cups water + Broth Mix or Bouillon (Increase water and mix as needed)
- 2 tomatoes, diced
- 1½ cups cooked green beans
- 1½ cups cooked white beans ( or 1 15 oz. can)
- 1½ cups cooked red beans (or 1 15 oz. can)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 cups spinach
- 4 cups gluten-free noodles
- In a big pot, add onions, celery and carrots. Saute them until they start to brown and the onions get translucent.
- Add water, bouillon, diced tomatoes, beans, and green beans. Add only as much water as needed.
- Add dried oregano and garlic powder.
- Simmer until all veggies are soft.
- About 20 minutes before serving add spinach and noodles. (I'll sometimes cook noodles separately since some GF noodles are fragile.)
- Cook until noodles are soft, about 10 to 15 minutes.
We make this regularly and take it for lunch the next day. I dare say, it might even taste better the next day.
You could used canned or frozen veggies to save time.