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!)
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
- 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
Heat the oil in a large pot and add the onion and garlic. Cook until translucent, about 4 min.
Add the broth and beans. Stir in all the vegetables (except the cabbage and spinach) and the seasonings to the pot.
Bring to a boil and reduce to a simmer for 30 minutes.
Stir in the cabbage and spinach and cook just until wilted, about 3 minutes.
To serve, ladle into bowls and grate vegan Parmesan cheese on top.