Soup season is here!!! Brisk cold fall and winter days are upon us and what better way to warm those freezing bones is a nice soup. I absolutely love Minestrone soup! It warms my soul with the veggies, beans, herbs, and spices… Here’s another soup recipe to keep you warm this winter… This requires just a few simple ingredients you may already have in your pantry.
Not only is vegan soups great for the fall and winter, but veggie soups can also help save keep money in your pocket for some holiday spending or to go on a much needed holiday getaway. This recipe requires just a few ingredients plus you can store leftovers in the freezer for another time and you can feed the whole family while having leftovers. Beans are an inexpensive staple you can keep in your pantry year-round and are super versatile.
1 tablespoon grapeseed oil
1 Onion (diced)
2 Carrots (diced)
1 stalk Celery (diced)
4 cups Vegetable Stock
4 fresh tomatoes (diced)
4 ounces Green Beans (cut into 1-inch pieces)
1 cup black beans or any bean of your choice(cooked/canned)
5 small red potatoes (diced)
1 cup spelt pasta or any pasta of your choice (dry)
Directions
- Heat the grapeseed oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the veggie broth to the pot and bring to a boil. Reduce the heat to medium-low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender about 10 minutes. Season with salt. Ladle into bowls and top with cilantro for garnish.
