Minestrone is so comforting on a cold winter day—it will fill your belly and fuel your brain. It does take time to chop the veggies, so cut as you cook to save a bit of time. This is perfect served with crackers, garlic toast, or whole-wheat biscuits.
1 15ozcan navy beans rinsed and drainedor any white bean
3cupsvegetable broth or 3 cups water with 1 veg boullion cube
1Tbspmixed dried herbs
4ozwhole grain pasta such as small shellsmacaroni, or orzo
1-2cupskale choppedor spinach, collards, or chard
Heat the olive oil in a large soup pot over medium-high heat, or an electric pressure cooker on saute. Add the carrots, onion, and garlic (if using fresh) and a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until lightly browned.
Add the potatoes, green beans, tomatoes with their juices, beans, pasta, zucchini, vegetable broth, water, and dried herbs (plus the onion and/or garlic powder, if using).
For stovetop: Bring to a boil, turn the heat to low, and cover the pot. Simmer for 20-30 minutes, or until the pasta and potatoes are cooked through. Turn off the heat and stir in the chopped greens to wilt.
For electric pressure cooker: close and lock the lid, set the time for 3 min on high pressure. When the time in finished, quick release the pressure, being careful not to have your fingers in the stream of outgoing steam. Wait until the lid unlocks, then open and allow to cool slightly. Stir in the chopped greens to wilt.
Minestrone Soup https://www.veganook.com/recipes/vegetable-minestrone-soup/ March 26, 2020