Vegan Minestrone with Beans (Print Version)
# Ingredients:
01 -
1 cup parsley, finely chopped
02 -
1 medium zucchini, diced
03 -
3 medium carrots, finely chopped
04 -
8 cups vegetable broth
05 -
1/2 teaspoon chili flakes
06 -
1/2 small cabbage, chopped into pieces
07 -
3 medium Yukon gold potatoes, diced
08 -
2 celery sticks, diced
09 -
1 tablespoon minced fresh rosemary
10 -
1 medium yellow onion, diced small
11 -
1 tablespoon white miso
12 -
2 cups cooked beans, rinsed and drained
13 -
1 teaspoon oregano, dried
14 -
1/4 cup thick tomato paste
15 -
3 tablespoons olive oil
16 -
1 small fennel bulb, diced and cored
17 -
5 pieces garlic, finely minced
18 -
1 large can (28 oz) fire-roasted tomatoes
19 -
1 1/2 cups uncooked small pasta
20 -
1 cup trimmed green beans, chopped
21 -
1/2 teaspoon smoked paprika
# Instructions:
01 -
Throw in the zucchini, green beans, and pasta into the pot. Let it cook roughly 12 minutes or until the pasta's soft.
02 -
Mix in the tomato paste. Toss in the cabbage, beans, potatoes, canned tomatoes, and broth. Let it boil before lowering the heat to simmer for 12 minutes.
03 -
Blend the miso with a bit of hot broth, then stir it into the pot. Add parsley and tweak the salt and pepper levels to your liking.
04 -
Warm up the oil and cook onions till they soften. Stir in celery, carrots, and fennel, and wait till they're tender before adding garlic and the spices.
# Notes:
01 -
Seasonal vegetables work beautifully here.
02 -
Pasta will keep soaking up the liquid over time.
03 -
Adding miso at the end keeps the good stuff intact.