Vegan Minestrone That Makes You Feel Like A Cuddly Teddy Bear


We’re on a bit of a soup kick.

It’s winter, after all. Not officially but whatever, it’s cold and we keep our thermostat at 64 degrees cuz we’re broke, you guys. (sidenote: send us money? or blankets?)

We veganized Ina Garten’s Winter Minestrone and it tasted like a cozy bear hug from the Barefoot Contessa herself.

We used this recipe, but omitted the pancetta (duh) (also, gross), used veg stock, and subbed lots of fresh basil and nooch for the pesto.

How bad can THAT be? We think even Ina would approve. And then in our heads she tastes our soup and magically becomes our amazing vegan aunt who bakes fresh scones every Saturday morning, brings peanut butter and jelly cookies to our soccer games, and takes us on amazing gourmet beach picnics in the Hamptons.


Vegan Winter Minestrone

Serves 6 to 8

 Good olive oil
1 1/2 cups chopped yellow onions
2 cups (1/2-inch) diced carrots (3 carrots)
2 cups (1/2-inch) diced celery (3 stalks)
2 1/2 cups (1/2-inch) diced peeled butternut squash
2 tablespoons minced garlic
2 teaspoons chopped fresh thyme leaves
28 ounces fire-roasted diced tomatoes
6 to 8 cups vegetable stock
1 bay leaf
 Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta (we used Little Dreams rice pasta)
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons minced basil (fresh or frozen) (or more, go nuts with it)
2 tablespoons nutritional yeast
To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside.

Heat 2 tablespoons of olive oil over medium heat in a pot. Add the onions, carrots, celery, squash, garlic, and thyme and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the vegetable stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more stock. Just before serving, reheat the soup, add the spinach, and toss with two big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine, basil, and nutritional yeast. Depending on the saltiness of the stock, add another teaspoon or two of salt to taste. Serve sprinkled with additional nutritional yeast on top, with toasted bread and olive oil.


One thought on “Vegan Minestrone That Makes You Feel Like A Cuddly Teddy Bear

  1. Pingback: Review: Clean Food by CT’s Own Terry Walters « Vegan CT

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