Minestrone
[Vegan]
Author Bio
The founder of World of Vegan and the author of Plant-Based on a Budget have...
The founder of World of Vegan and the author of Plant-Based on a Budget have teamed up to create the ultimate kitchen resource for longtime vegans and the veggie-curious alike, with 100 foolproof, flavor-forward recipes.
Eating vegan doesn't have to mean a lifetime of bland veggie burgers and boring salads—nor does it have to make every shared meal a source of stress. As all plant-based cooks know, when it comes time to please a crowd, the pressure is on. You want to serve delicious, memorable dishes, and you're also well-aware that many will be skeptical of vegan food measuring up to their favorites.
Enter Michelle Cehn and Toni Okamoto, longtime friends and two of the most trusted figures in the online vegan community. Through their popular food blogs, videos, podcast, and cookbooks, the two have helped millions of people make living vegan easy, fun, and delicious. Michelle and Toni share 100 amazing recipes for satisfying meals, snacks, and treats, designed for both the veggie-curious and longtime vegans looking for a trusted recipe resource. Read more about Toni Okamoto and Michelle Cehn
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Discover more recipes with these ingredients
Minestrone [Vegan]
We’ve discovered the ultimate trifecta for a cozy night in: a snuggly sweater, a just-baked loaf of Sourdough Bread, and a steaming bowl of this loaded minestrone on the table. This tomatoey soup tastes even better the next day, when all the flavors have combined and settled, so it’s perfect...
We’ve discovered the ultimate trifecta for a cozy night in: a snuggly sweater, a just-baked loaf of Sourdough Bread, and a steaming bowl of this loaded minestrone on the table. This tomatoey soup tastes even better the next day, when all the flavors have combined and settled, so it’s perfect for plan-ahead meals.
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Ingredients You Need for Minestrone [Vegan]
How to Prepare Minestrone [Vegan]
- In a large soup pot over medium-high heat, heat the vegetable oil. Add the onion, celery, carrots, and green beans. Saute for 8 to 10 minutes, until the vegetables become tender.
- Stir in the garlic, oregano, bay leaf, and cumin and cook for 2 minutes.
- Pour in the vegetable broth (or bouillon and water), diced tomatoes with their juices, beans, and potatoes and bring to a boil.
- Lower the heat to medium and cook covered for about 15 minutes, until the potatoes are tender.
- Stir in the pasta and cook uncovered for the amount of time suggested in the directions on the package.
- Remove from the heat, remove the bay leaf, and sprinkle with salt and pepper.
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