Rainbow Minestrone Soup

February 9, 2019by Stephanie Dreyer0

Rainbow Minestrone Soup

February 9, 2019by Stephanie Dreyer0
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Experimenting with ingredients in the kitchen is one of my favorite things to do! I didn’t intend to create a recipe when I was making this Minestrone Soup. I was just “playing” at my stove, craving something warm and cozy. I threw a bunch of veggies together that sounded good and voila! This recipe for Rainbow Minestrone Soup was born.

I’m calling it Rainbow Minestrone because it has all the colors of ROYGBIV: RED tomatoes, ORANGE + YELLOW carrots, GREEN spinach and beans, and PURPLE cabbage (well, almost..BLUE stumped me!)

This vegan Minestrone Soup has lots of veggies going on! It's simple and quick to make. Just let it simmer on the stove until you're ready to spoon in. Serve with freshly grated vegan Parmesan cheese and a chunk of crusty Italian bread.

When it comes to soup, I always start with onions and garlic. That’s actually the first step in most of my recipes! Quality ingredients are key so I insist on Imagine No-Chicken Chicken Broth and San Marzano tomatoes. These two ingredients really do make a difference in the taste of the recipe (in my opinion!).

I serve this Minestrone Soup with freshly grated Violife Parmesan cheese and it’s heaven. A chunk of crusty Italian better would take this meal to nirvana! I hope you enjoy it. Tag me (#veegmama) if you do try it. I love seeing your versions of my recipes.

Vegan Minestrone Soup

Ingredients

  • 1 can white beans drained and rinsed
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots diced
  • 1 zucchini diced
  • 1 cup red cabbage chopped
  • 4 cups spinach
  • 1 cup green beans cut into 1/4-in pieces
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 bay leaf
  • 3 Tbsp Italian seasoning
  • salt + pepper to taste
  • vegan Parmesan cheese freshly grated
  • 1 Tbsp olive oil

Instructions

  1. Heat the oil in a large pot and add the onion and garlic. Cook until translucent, about 4 min.

  2. Add the broth and beans. Stir in all the vegetables (except the cabbage and spinach) and the seasonings to the pot.

  3. Bring to a boil and reduce to a simmer for 30 minutes. 

  4. Stir in the cabbage and spinach and cook just until wilted, about 3 minutes.

  5. To serve, ladle into bowls and grate vegan Parmesan cheese on top.

This vegan Minestrone Soup has lots of veggies going on! It's simple and quick to make. Just let it simmer on the stove until you're ready to spoon in. Serve with freshly grated vegan Parmesan cheese and a chunk of crusty Italian bread.

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