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Hearty Vegan Minestrone Soup

Hearty Vegan Minestrone Soup

Looking for a hearty soup to warm your soul on these chilly winter days?!? I got you covered! This soup is super simple to make and filled with vegetables! Adding cannellini beans and/or chickpeas add some protein to the soup, but if you are following a paleo or whole30 diet, you can just omit them! If you aren’t vegan, feel free to use bone broth or regular chicken stock instead of the vegetable stock! My favorite part about this recipe is that its mostly canned goods and very limited prep work! I hope you enjoy it as much as I do! On another note, if you like my personalized teakwood and marble board, check out Family Laser they make amazing products! Tell them Feed Your Sister sent ya!

Hearty Vegan Minestrone Soup
(makes about 3 quarts of soup)

INGREDIENTS:

  • 3 tbsp olive oil or avocado oil
  • 1 package of mirepoix (A mirepoix is a combination of chopped carrots, celery & onion. I get mine from Fresh Direct if you are in NYC, Whole Foods or Trader Joe’s.)
  • 3 cloves garlic, minced
  • 1.5 tsp pink salt
  • about 7-10 grounds of black pepper
  • pinch of red pepper flakes, optional
  • 32 ounces vegetable stock
  • 42.5 ounces canned fire roasted diced tomatoes, you can also use canned tomatoes (It’s basically one large can and one small can.)
  • 15 oz can cannellini beans, drained and rinsed (omit if following a paleo/whole30 diet)
  • 1 bunch Lacinato Kale, chopped
  • 1 large zuchinni, chopped
  • cauliflower, cut into small florets
  • 15 oz can chickpeas, drained and rinsed, optional (omit if following a paleo/whole30 diet)
  • any other vegetables you’d like such as yellow squash, spinach, string beans, more carrots, herbs, etc.

DIRECTIONS:

  1. Place olive oil, salt, mirepoix, salt, pepper, red pepper flakes (if using) & garlic in a large soup pot over medium heat. Sauté for about 5-7 minutes until onion become translucent.
  2. Pour canned tomatoes and stock into the pot and bring to a boil.
  3. Add in beans and chickpeas (if using) along with the chopped vegetables.
  4. Boil soup lightly covered for about 30-40 minutes until the vegetables are fork tender.
  5. Add more salt & pepper to taste, if necessary.
  6. Serve with cooked pasta if you’d like and Enjoy!

If you try this recipe, let me know! Leave a comment, tag @feedyoursister and don’t forget to use #feedyoursister on Instagram. Cheers, friends!

xo,

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