Vegetable Minestrone Soup

Vegetable Minestrone Soup

from jackfruitful.com
30 min
6 servings

Vegetable Minestrone is a hearty Italian soup brimming with fresh vegetables, legumes, and aromatic herbs, enjoyed by centenarians for its nutritional prowess and delicious flavors. This balanced recipe incorporates a colorful array of nutrient-dense ingredients, such as tomatoes, carrots, celery, mushrooms and kidney beans, simmered in a savory broth. Centenarians appreciate its simplicity and versatility, often customizing it with their favorite vegetables. Rich in vitamins, minerals, fiber, and antioxidants, this dish supports longevity by promoting heart health, aiding digestion, and providing essential nutrients. The combination of diverse vegetables and legumes ensures a well-rounded meal, while its warmth and comfort make it a timeless favorite among those who have celebrated triple-digit birthdays.

Ingredients

  • 1 yellow onion (diced)
  • 4 cloves of garlic (minced)
  • 1 carrot (thinly sliced)
  • 2 stalks celery (thinly sliced)
  • 2 cups mushrooms (sliced)
  • 1 tbsp plant based butter (optional)
  • 1 tbsp Italian seasoning
  • ½ tsp crushed red peppers
  • 2 tbsp nutritional yeast
  • 28 oz petite diced tomatoes with juices
  • 4-6 cups vegetable broth or water (depending on desired thickness)
  • 15 oz red kidney beans (drained)
  • 15 oz cannellini beans (drained)
  • 4 oz gluten free elbow noodles (cooked)
  • Salt and pepper (to taste)
  • 3 cups baby spinach (chopped)
  • ½ cup parsley (finely chopped)

Directions

  1. 1

    Heat a large dutch oven or soup pot over medium heat and add a splash of water to coat. Add in the onion, garlic, carrot, celery and mushrooms and saute for 5-7 minutes until tender and mushrooms have released their juices, deglazing with a splash of water or broth as needed. Optional to add 1 tbsp vegan butter during cooking to add depth and richness.

  2. 2

    Add in the Italian seasoning, crushed red pepper, and nutritional yeast. Stir to combine. Pour in the tomatoes, broth, and beans and bring to a gentle boil. Reduce heat to a simmer, cover and cook for 10 minutes. Add the cooked noodles, chopped spinach, and parsley. Stir and heat through until spinach has wilted. Season with salt and pepper, if needed.

  3. 3

    Serve hot or store in the fridge for up to 5 days, or in the freezer for up to 3 months.