Vegan Minestrone Soup by Gwen Eager

Vegan Minestrone Soup by Gwen Eager

This savory and satisfying Vegan Minestrone Soup recipe delivers next-level flavor along with a huge array of great-for-you veggies! It's the perfect comfort soup for those chilly months... or all year long!

Serves: 8

 

Ingredients

 

Use Organic if possible

 

  • 4 cups vegetable broth

  • 2 cups water

  • 2½ cups strained tomatoes or pureed canned tomatoes

  • 2 - 14.5 oz. cans cannellini beans or garbanzo beans

  • 1½ cups chopped carrots

  • 2 cups broccoli florets

  • 1 cup chopped yellow onion

  • 1 cup chopped celery

  • 1 russet potato - peeled and cut into bite sized chunks

  • 1 zucchini - cut into bite-sized chunks

  • 1 medium yellow squash cut into bite-sized chunks

  • 1 - 14.5 oz. can of diced tomatoes

  • 3 garlic cloves minced

  • 2 Tbsp Coconut Oil 

  • 1 Tbsp olive oil

  • 2 tsp sea salt

  • 2 tsp dried Italian herbs

  • 1 tsp black pepper

  • 2 bay leaves

Preparation

  1. In a large pot, heat oils then add carrot, onion, garlic and 1 teaspoon of sea salt and sauté for about 7 minutes.

  2. Add in zucchini, squash and celery and sauté another few minutes.

  3. Add remaining ingredients and bring to a low simmer.

  4. Cook on low heat for at least 40 minutes before serving.

  5. Remove bay leaves and garnish with micro greens or cilantro and lemon wedges.

  6. Soup lasts one week in refrigerator or one month in freezer.