One-Pot Vegan Minestrone Soup with Potatoes & Beans (Print Version)

# Ingredients:

01 - 3 tablespoons olive oil
02 - 1 medium yellow onion, small dice
03 - 2 medium carrots, small dice
04 - 2 sticks celery, small dice
05 - 1 small fennel bulb, cored and diced small
06 - 5 cloves garlic, minced
07 - 1 tablespoon fresh rosemary, minced
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon red pepper flakes
11 - 1/4 cup tomato paste
12 - 2 medium Yukon gold potatoes, chopped
13 - 1/2 small green cabbage, chopped
14 - 3 cups cooked beans, drained and rinsed
15 - 1 28-oz can fire-roasted tomatoes
16 - 8 cups vegetable stock
17 - 1 medium zucchini, chopped
18 - 1 cup chopped green beans
19 - 1 1/2 cups dry small pasta
20 - 1 tablespoon light miso
21 - 1 cup parsley leaves, chopped

# Instructions:

01 - Heat oil and cook onions until soft. Add carrots, celery, fennel and cook until softened. Add garlic and spices.
02 - Cook tomato paste, add potatoes, cabbage, beans, tomatoes and stock. Bring to boil then simmer 12 minutes.
03 - Add zucchini, green beans and pasta. Cook until pasta is tender, about 12 minutes.
04 - Dissolve miso in hot broth and add back to soup. Stir in parsley and adjust seasoning.

# Notes:

01 - Can use any seasonal vegetables
02 - Pasta will absorb liquid as it sits
03 - Add miso at end to preserve benefits

Back