Gathering together as a family to batch cook dishes is an event we all enjoy, even the kiddos who love to peel carrots and zucchini or add ingredients to the stock pot. Everyone can participate, which adds to the joy and memories created. We all gather at the end of the day to taste, critique and relive the fun-filled day. Today was a soup day. We prepared large batches of three different soups, one of which was Plant Based Minestrone, an all-time favorite.
Minestrone has a long history of being made out of vegetables we have on hand. It is a hearty and nutrient-dense soup. One primary ingredient in the original minestrone was what we know as the cranberry bean, which is a dry bean beige in color with cranberry colored spots and mellow flavor. Cannellini beans are a good substitute if you are unable to find cranberry beans.
The finishing touch is a squeeze of refreshing lemon in each bowl before serving,
- 2 Medium Yellow Onions
- 2 Tbsp Garlic Minced
- 2 Cups Celery Medium dice
- 4 Cups Carrots Medium Dice
- 4 Cups Vegetable Broth
- 4 Cups Tomato Sauce
- 2 Cups Kidney Beans Light color, cooked
- 2 Cups Cranberry Beans Cooked
- 2 Cups Garbanzo Beans Cooked
- 2 Cups Green Beans Cooked
- 2 Cups Spinach Fresh, Course Chop
- 2 Cups Zucchini Fresh, Peeled, Quartered and Sliced
- 2 Cups Mushroom Fresh, Cleaned, Sliced
- 1 Cup Basil Fresh, Chopped
- 1-2 Tbsp Oregano Fresh leaves, Stems Removed, Chopped
- ¼ tsp Red Pepper Ground, Optional
- 1-2 Pkg Red Lentil Pasta Prepared separately
- Lemon Fresh, Washed, Sliced
- Simmer the garlic, onions, celery, and carrots in the vegetable broth until tender, about 5 minutes. Add remaining ingredients; continue to simmer another 30 minutes. Ladle over a serving of prepared pasta in individual bowls. Top with a squeeze of fresh lemon and serve.
- Plant Based Minestrone freezes well. As you thaw and prepare the minestrone, prepare the fresh pasta as needed and remember to finish each dish with a spritz of fresh lemon or lay a slice in the bowl.
Nutrition Values are an estimate.