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Try any of the 80 flavorful vegan soups from Vanessa's Croessmann's new cookbook, Awesome Vegan Soups, for a healthy and delicious family meal.

Autumn Vegetable Minestrone

Minestrone is always a crowd-pleaser. It’s also a great way to empty out your fridge with any excess vegetables you may have lurking about. I really like getting my kids involved when I make minestrone. I let them dig through the fridge and pick out which veggies they want to add and then which type of pasta. I’ve had to make minestrone before with three different type of pasta thanks to my toddler.

Servings 2 quarts
Author Vanessa Croessmann

Ingredients

  • 1 tbsp 15 ml olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 carrots diced
  • 2 ribs celery roughly diced
  • 14 oz 400 g sweet potatoes, peeled and diced
  • 4 oz 115 g deseeded and peeled pumpkin, diced
  • 2 cups 480 ml tomato puree
  • 4 cups 960 ml vegetable broth
  • 1 bay leaf
  • 1 cup 170 g cannellini beans, soaked and cooked or rinsed and drained from a can
  • 1 cup 116 g uncooked whole grain small pasta (mini farfalle, elbows, pipettes, etc.)
  • Salt and pepper
  • Fresh basil

Instructions

  1. Heat the olive in a large pot, add the onions and cook for 5 minutes until they are translucent. Add the minced garlic, basil, oregano, carrots, celery, sweet potatoes and pumpkin. Cook the vegetables for 5 minutes, stirring often, then add the tomato puree, vegetable broth and bay leaf.
  2. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the beans and pasta. Cook until the pasta and all the vegetables are tender. This will vary depending on the type and size of the pasta.
  3. Remove the bay leaf and season the minestrone with salt and pepper to taste before serving it with some fresh basil.

Recipe Notes

Per 1 cup (240 ml) serving without garnishes: Calories 303, Fat 3.3 g, Carbohydrates 55.9 g, Fiber 14.2 g, Protein 14.4 g